Greuil - Gaec de l'Aouda

Installed on a property of 15 hectares of natural meadows above Bedous, Barbara and Maxime are united in the GAEC of Aouda. Around mid-June, the ewes and their shepherds feel the call of the mountain. The flock joins the estive of Banasse where it is joined by the flocks of other breeders. The ewes can take advantage of the 400 hectares of pasture and a very diversified flora which perfume the precious cheese of estive.

Greuil is a cheese made from whey. After shaping the white from the curd, 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 is a light cheese to be tasted as it is (sugar, honey, coffee ... why not with a finger of rum as the ancients did?) or to be cooked (quiche, cakes, tiramisu ...). It is the first cousin of the Italian ricotta, the Corsican bruccio, the Provencal brousse or the Spanish requezon.