Aged for about two weeks and made with unpasteurised goat’s milk by Fromagerie Beillevaire, in Alpes-de-Haute-Provence, France. Named after and shaped in the likeness of the famous Mont Ventoux mountain in Provence. This cheese is covered in herbs de Provence, giving it a floral and earthy flavour to compliment the lactic, sour notes of the goat’s milk.
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