Soft, surface ripened pure goats’ cheese made near Lyons, France.
This new cheese uses special micro filtration techniques that concentrate the rich solids in the goat’s milk ensuring a very smooth texture and delicious rounded creamy flavour.
Fromagerie Guilloteau are leaders in a modern process called “ultra filtration”. Ultra filtration is a technique co-created by Jean-Claude Guilloteau and occurs before the cheese making process. Pasteurised milk is forced through a series of membranes, extracting protein and removing water; concentrating all other desirable components. This results in the production of consistent, nutritionally rich cheeses that have a silkier mouth feel and creamy subtle flavour.