Lavort is a modern cheese, as it was invented in the 90s. This cheese has the shape of a cannonball, and is also called ‘Tomme d’Auvergne’ or ‘Médieval’. Ripened on pine tree boards, it offers a slightly wooded smell and fruity flavours.
Milk
Goat & Sheep
Production
It matures for 100 days on pine tree boards.
Tasting tips
Pairing cheese and wine
Try it with a dry white wines such as Vacqueyras.
Lavort
L’Artisanale du Ris dairy dates from the 50s. It was taken over by Patrick Gévolde in 2000. After working for 25 years in a major dairy group, Patrick decided to come back in his native region near Puy-Guillaume, to make cheese with his wife. Patrick employed 3 persons at first, and only made cow milk cheeses such as Gaperon. Fifteen years later, 15 employees work in the dairy and the latter make cheeses from cow, goat and sheep milks.
Did you know that ?
Its round shape has roots anchored deeply in the Medieval period. In fact, the shape is obtained using ancient cannonball moulds that were brought back in France from Spain. The shape of the cheese is also a reference to the shape of volcanoes in Auvergne.
Origin
Facts
Description
Commercial name :
Lavort
Name :
Pressed uncooked cheese
Type :
Goat & Sheep milk cheese
Preservation :
About 8°C