Saint Domnin is made on a tiny farm that sits below Mont Ventoux and is named after a quaint 12th century chapel near the dairy which sits on the ancient pilgrimage route of Santiago de Compostela. 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 family’s herd of 230 goats spend most of the year outside grazing in the ‘garrigue’, the regional scrubland that makes up the rocky, arid hills of the south of France. 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 cheese an intoxicating combination of tangy, herbaceous, mushroom and floral notes that are subtle at first, then leave a long finish. A very young version of Saint-Domnin will be fluffy, creamy and almost spreadable, while an older cheese will be more firm in texture and taste a bit sweeter.
The couple who make this cheese respect the seasons, so it is best enjoyed in the spring, summer and early autumn.
The goats are outdoor reared, fed a homegrown diet, and the cheese is made on the same site as the grazing fields, so there are no food miles involved in production.
Established in 1994, our commitment is to bring you exceptional and unforgettable, artisanal food from across the UK and Europe, from producers who are passionate, dedicated and share our key values regarding sustainability, fantastic animal welfare and high quality produce.
Sign up for exclusive offers, original stories, events and more.
Entice customers to sign up for your mailing list with discounts or exclusive offers.
