Mont Ventoux is made by a handful of small scale farms at the base of Mont Ventoux, is named after the mountain itself, and indeed mimics its shape.
The goat’s graze freely on the regional rocky, arid hills, and eat herbs such as rosemary, juniper and lavender which all come through in the final cheese. The aromatic herbs that grow here include wild thyme, wild winter savory (‘sarriette’ in French), rosemary, juniper and lavender, which perfume the air and give the milk an exquisite depth of flavour and floral, herbaceous finish.
The cheese is made seasonally, so it is best enjoyed in the spring, summer and early autumn.
The goats are outdoor reared, eat wild herbs and grasses rather than cultivated food, and the cheese is made and matured on site, so there are no food miles involved in production.
