Rouelle

Rouelle The Dairy, Farm, Animals & Maker Fromagerie Le Pic was founded in 1980 in the Midi-Pyrénées region of France, after Jeff and Claude Remond moved to the countryside from Paris. The couple started the business with just a handful of goats, working in old buildings on the farm. Their main goal was to keep happy goats who produced a very high quality milk which could go into an exceptional farmhouse cheese. The Rouelle was created in 1986 and immediately began winning awards. In 1992, the family increased production and started sourcing some of their milk from local shepherds, who had to meet very high quality standards. In 2006, Jeff and Claude’s two sons took over the business as well as another neighbouring cheesemaking company called Segalafrom. The brothers share a passion for and dedication to small, entirely handmade and artisan produced, quality goat’s cheese. All of their cheeses are made with milk from six local producers, who feed the herds in the protected pastures of Ségala, the ‘land of a hundred valleys’. It has an incredibly diverse flora which produces a seasonally changing, flavoursome and exceptionally high quality goat’s milk. The goats are never fed any GM crops or any fermented food, they have a guaranteed, entirely natural diet. Each cheese is hand ladled into moulds and then matured. The wheel shape is lightly ashed with fine charcoal after shaping. Flavour Profile When young, the Rouelle is semi-soft with a mousse like texture, very fine rind and fresh, zingy flavour. The cheese however quickly ripens and becomes ultra rich and creamy with a more intense, farmyard flavour. Summary This cheese is aged for around 2 to 6 weeks and is made with raw goat's milk and traditional rennet.