Monday to Saturday 7:00AM to 2:30PM
Fridays 7:00AM to 8:00PM


Elaborated in farms of the French Auvergne region, between April 15th and November 15th, following a strict traditional method with local cow milk that is left inside the gerle, a wooden recipient, for a few days before proceeding to make the cheese. With its ivory white colour and golden rind, its flavour is intense and very peculiar.