Menu
Menu
NEIGE DE BREBIS
Neige de Brebis “Sheep’s Snow” is produced during the summer at the foot of the glacier of Monte Rosa-AO.
The Lacaune sheep at Bagnod farm produce fragrant, intense milk as a result of the grass on which they feed.
This cheese is made from whole milk following the ancient Bagnod production techniques.
The cheese has holes, is white in colour and elastic.
The smooth, firm, non-edible rind tends towards a dark orange colour.
The unmistakable scent fills the nose with a hint of grass and milk.
The taste is sweet, persistent and harmonious.
The curd is of the rennet type, which is coarsely broken up in a vat and skilfully processed by the master cheese-maker.
Salting takes place in brine and the minimum ageing period is 3 months, but it can age for a long time in the maturing cellars of the alpine pasture at an altitude of 2000 metres where spring water flows help maintain the correct temperature and softness.
An ideal cheese for all occasions from aperitifs to the end of a meal, a true niche product.
10,00 € – 20,00 €
NEIGE DE BREBIS
Neige de Brebis “Sheep’s Snow” is produced during the summer at the foot of the glacier of Monte Rosa-AO.
The Lacaune sheep at Bagnod farm produce fragrant, intense milk as a result of the grass on which they feed.
This cheese is made from whole milk following the ancient Bagnod production techniques.
The cheese has holes, is white in colour and elastic.
The smooth, firm, non-edible rind tends towards a dark orange colour.
The unmistakable scent fills the nose with a hint of grass and milk.
The taste is sweet, persistent and harmonious.
The curd is of the rennet type, which is coarsely broken up in a vat and skilfully processed by the master cheese-maker.
Salting takes place in brine and the minimum ageing period is 3 months, but it can age for a long time in the maturing cellars of the alpine pasture at an altitude of 2000 metres where spring water flows help maintain the correct temperature and softness.
An ideal cheese for all occasions from aperitifs to the end of a meal, a true niche product.
Contenuto della fisarmonicaContenuto della fisarmonicaContenuto della fisarmonicaContenuto della fisarmonicaContenuto della fisarmonicaContenuto della fisarmonica
NEIGE DE BREBIS
Neige de Brebis “Sheep’s Snow” is produced during the summer at the foot of the glacier of Monte Rosa-AO.
The Lacaune sheep at Bagnod farm produce fragrant, intense milk as a result of the grass on which they feed.
This cheese is made from whole milk following the ancient Bagnod production techniques.
The cheese has holes, is white in colour and elastic.
The smooth, firm, non-edible rind tends towards a dark orange colour.
The unmistakable scent fills the nose with a hint of grass and milk.
The taste is sweet, persistent and harmonious.
The curd is of the rennet type, which is coarsely broken up in a vat and skilfully processed by the master cheese-maker.
Salting takes place in brine and the minimum ageing period is 3 months, but it can age for a long time in the maturing cellars of the alpine pasture at an altitude of 2000 metres where spring water flows help maintain the correct temperature and softness.
An ideal cheese for all occasions from aperitifs to the end of a meal, a true niche product.
NEIGE DE BREBIS
Neige de Brebis “Sheep’s Snow” is produced during the summer at the foot of the glacier of Monte Rosa-AO.
The Lacaune sheep at Bagnod farm produce fragrant, intense milk as a result of the grass on which they feed.
This cheese is made from whole milk following the ancient Bagnod production techniques.
The cheese has holes, is white in colour and elastic.
The smooth, firm, non-edible rind tends towards a dark orange colour.
The unmistakable scent fills the nose with a hint of grass and milk.
The taste is sweet, persistent and harmonious.
The curd is of the rennet type, which is coarsely broken up in a vat and skilfully processed by the master cheese-maker.
Salting takes place in brine and the minimum ageing period is 3 months, but it can age for a long time in the maturing cellars of the alpine pasture at an altitude of 2000 metres where spring water flows help maintain the correct temperature and softness.
An ideal cheese for all occasions from aperitifs to the end of a meal, a true niche product.
10,00 € – 20,00 €
NEIGE DE BREBIS
Neige de Brebis “Sheep’s Snow” is produced during the summer at the foot of the glacier of Monte Rosa-AO.
The Lacaune sheep at Bagnod farm produce fragrant, intense milk as a result of the grass on which they feed.
This cheese is made from whole milk following the ancient Bagnod production techniques.
The cheese has holes, is white in colour and elastic.
The smooth, firm, non-edible rind tends towards a dark orange colour.
The unmistakable scent fills the nose with a hint of grass and milk.
The taste is sweet, persistent and harmonious.
The curd is of the rennet type, which is coarsely broken up in a vat and skilfully processed by the master cheese-maker.
Salting takes place in brine and the minimum ageing period is 3 months, but it can age for a long time in the maturing cellars of the alpine pasture at an altitude of 2000 metres where spring water flows help maintain the correct temperature and softness.
An ideal cheese for all occasions from aperitifs to the end of a meal, a true niche product.
