Greuil - Ferme De l'Aouda

Based on a 15-hectare property of natural meadows above Bedous, Maxime milks his 100 Basque-Béarnaise ewes by hand. Committed to the Pé Descaous charter, he makes cheese every day. Around mid-June, he heads off to the Banasse estive with his flock and family. The ewes can take advantage of the 400 hectares of pasture and the diverse flora that flavors the estive cheese. You can buy his tommes directly from his home in Bedous from September to June, or from your home via Collissimo. Don't hesitate to send him an e-mail or give him a call for more information.

Greuil is a whey cheese. After shaping the white from the curds, the whey is slowly heated to a gentle boil. The proteins, minerals and remaining fat coagulate on the surface, and are then ladled off before being drained with a cloth. It's a light cheese to enjoy as is (sugar, honey, coffee... why not with a splash of rum, as the ancients used to do?) or to cook (quiche, cakes, tiramisu...). It's the first cousin of Italian ricotta, Corsican bruccio, Provencal brousse or Spanish requezon.