Le Trèfle

Le Trèfle is a dense, rich and creamy goat's cheese with a full, strong flavour and lightly ashed rind. Depending on its age, the flavours can range from fresh milk and hazelnuts, to peppery with a long finish.
Raw Goat's Milk
Matured for 10 days and is then ashed and matured in total for 2 to 4 weeks
Traditional Rennet
£11.75

The History, Dairy & Farm, Animals & Maker

In 1999, a group of 7 artisan cheesemakers in the northern part of the Loire Valley and the southern part of Normandy established l’Association des Fromagers Caprins Perche et Loir.
The farmers wanted to create a cheese that would be instantly recognisable but also had an association to the region in which it is made. During its inception, one of the members spotted an unusual, four-leaf clover shaped clay cheese mold in a local rural museum and the rest is history.

Le Trèfle, which means "clover" in French, has been in production since 2005 and is currently made by a dozen farmers in 4 French departments; the Eure-et-Loir, the Loir-et-Cher, the Sarthe and the Orne.

These particular Trèfles are made by family run, farmhouse dairy Earl du Petit Perche, in the Loir et Cher region of France. Every cheese is handmade on the farm itself with the milk from their own British, Alpine and Saanen goats early every morning. Le Trefle is hand ladled into four leaf clover shaped moulds to reflect the area it is from.

Sustainability

The goats are outdoor reared, home fed and the cheese is made and matured on site so there are no food miles involved in production.