The recipe for the Loirier is inspired by the fabrication process of the Morbier. There is a line of vegetable ash through the paste, but it is made from pasteurized goat’s milk. In addition to having a similar appearance, its texture is also comparable but slightly firmer.
Made from pasteurized goat’s milk
Country of origin: France
Region: Pays de la Loire
Texture: creamy, dense and smooth
Flavour: light meaty flavours, tangy, fruity, nutty