Since its creation in 1893, Sèvre & Belle dairy cooperative remained settled in Celles-sur Belle in a place known locally as “La Vée”.
This hand ladled log shaped cheese is ripened using a Geotrichum mould. Sometimes known as ‘frog skin’ this old fashioned mould is responsible for drawing moisture from the curd as the cheese matures and gives it a slightly yeasty flavour typical of traditional goat chees- es of this region.
When young the flavour is subtle with a characteristic ‘limey’ finish while the paste is dense yet soft and pliable. Fresh and tangy.

St Maure caprifeuille