Saint Domnin is made on a tiny farm that sits below Mont Ventoux and is named after a quaint 12th century chapel near the dairy which sits on the ancient pilgrimage route of Santiago de Compostela. The goat’s graze freely on the regional rocky, arid hills and eat herbs such as rosemary, juniper and lavender which all come through in the final cheese.
Saint Domnin is a gorgeous, rich and mousse textured goat’s cheese with a beautiful, creamy, floral and herbaceous flavour. Topped with lavender, it truly encapsulates the flavours of Provence.
This cheese is aged for 2 to 3 weeks and is made with raw goats’ milk and traditional rennet.
QUESTIONS & ANSWERS
Have a Question?
Be the first to ask a question about this.