OUR PRODUCTS

SOUMAINTRAIN

Our Soumaintrain cheese has a protected geographical indication (PGI) label. It has a slightly orange washed rind, a strong smell and a slightly earthy flavour that Peggy’s father loves!
CHAOURCE

In June 1998, Ferme des Tourelles obtained the authorisation to produce Chaource PDO. It is a soft and creamy cheese with a bloomy rind that has hints of hazelnut and mushroom.
MARBRÉ D'ARMANCE

Marbré d’Armance is David’s latest creation and was first produced in 2014. He was inspired by Ervy cheese which has lots of spices added during the moulding to give it a unique flavour.
BOUCHON

Bouchon d’Armance (2004) is named after the Armance Valley.
MESNIL

Mesnil cheese is named after the small hamlet where the farm is located.
FROMAGE BLANC

The farm’s fromage blanc is moulded with a ladle, drained a little and then strained into a pot.

PDO and PGI products and unique cheese creations

PRODUCTION PROCESS

David Petiot and the farm team mould the cheeses with a ladle and then turn them manually, just like others farmers have done for many, many years. They leave the milk to ripen overnight at 12 degrees before curdling it. This crucial process allows the ‘living’ milk to develop the right micro-organisms, lactic bacteria, yeasts, to deepen its natural flavours, to increase its nutritional values tenfold (calcium, mineral salts...) and to enhance its taste. Ultimately, it also helps to ensure that we are able to offer delicious and consistently high quality products to their customers all year round while accommodating the unpredictable variations in raw milk.