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
Type: semi-soft
Texture: creamy, dense and smooth
Rind: washed
Colour: white
Flavour: light meaty flavours, tangy, fruity, nutty
Aroma: mild




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