Saint Nicolas is a beautiful ewes’ milk cheese made by monks at the Monastery of St Nicolas in the village of la Dalmerie, to support themselves. They raise a flock of sheep and turn the entire milk production into raw milk cheeses. The sheep themselves feast on garrigue herbs all summer and then thyme is added into the milk during cheese production for a fantastic herby flavour.
Saint Nicolas is a soft, mousse like and creamy ewes’ milk cheese with a distinct flavour of thyme. It is herbaceous and grassy with a rich, semi soft, semi crumbly texture.
This cheese is aged for three weeks and is made with raw ewes’ milk and traditional rennet.
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