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TOMME AU TROIS LAITS

In the Pyrenees, it is customary to make cheese from the mixture of several types of milks. Cheeses are then obtained with mixed milks or mixed cheeses.
Their characteristics depend on the type of milk used, the method of manufacture as well as the type and duration of ripening.

For this cheese: cow's milk (60%), ewe's milk (20%) and goat's milk (20%). It matures for about 60 days.
Its pale yellow paste is supple, and has numerous small openings.
The Trois Laits is a balanced cheese with a typical taste.
This cheese neither too strong nor too bland has some sweet aromas.

Texture: supple

Flavor: strong

Taste: strong

We are here in the Couserans valley which leads us to the Col de la Corre. The majestic Pyrenees chain rises before us. This region is the cradle of Bethmale and the Trois Laits is a perfect representation of this area. Made from a clever blend of cows, goats and ewes milk, the Trois Laits is a typical cheese of the Southwest.

  • Corbières
  • Madiran

Nutrition facts

Kcal362
Protein23
Lipid30
Salt1.5

ORDER

4.3 kg X 2 pieces

 about8.6 kg

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Complete your cheeseboard

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