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2024
Recommended
•
2024
Bethmale, petit Bethmale, Cosso, Toudeille, raclette cheeses... These names will excite the taste buds of smart gourmets. These cheeses are made from raw cow's milk and pasteurized ewe's or goat's milk from the Ariège region, particularly the Couserans. Maturation lasts from 4 to 16 weeks. Sylvie Domenc has been at the helm of the cheese dairy since she was 20 years old, benefiting from a solid know-how stemming from a long family tradition of cheese-making.
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Members' reviews on FROMAGERIE DE LA CORE CAZALAS
2.3/5
4 reviews
Value for money
Service
Choice
Originality
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Nous n'avons eu aucun renseignement sur les fromages, la dame ne connaît pas les produits. Pas de dégustation.
Nous ne reviendrons pas.
C'est inacceptable.
Désolé
Formation clairement a revoir ou a donner sur les fromages et l'accueil client.