Abbaye de la Pierre-qui-Vire

1. History

Abbaye de la Pierre-qui-Vire cheese was created by Benedictine monks of Sainte-Marie Abbey, founded in 1850 in the Pierre-qui-Vire site in Burgundy, near an eponymous dolmen. The monks developed its production at the nearby Huis Saint-Benoît farm to valorize milk from their Brown Alpine cows in free stall. Since 1987, a lay farm manages the operation while perpetuating the monastic tradition, with organic farming since 1969.

2. Physical characteristics

This raw cow's milk cheese comes in a flat disc or cylinder of about 200 g, with a smooth reddish crust colored with annatto or paprika, sometimes covered with a fine white down. The paste is dense, supple, and creamy, ivory-white. It is aged two weeks for drying, then two months in a humid cellar with washings, or in Petit Chablis for specific notes.

3. Taste profile

The crust has a penetrating aroma with a strong terroir bouquet. Flavors balance salty and tangy notes, with a firm yet melting texture and slightly spicy taste. When aged in Petit Chablis, it gains more animalic and intense aromas.

4. Production zone and period

Produced in the Yonne department (89), in the Morvan heart of Burgundy-Franche-Comté, by the Abbaye de la Pierre-qui-Vire farm in Saint-Léger-Vauban. The herd of 80 Brown Alpine cows is raised organically on 170 hectares. Production is ongoing, without specific seasons.

5. Certification

Organic Agriculture (AB) label for over 50 years, without synthetic chemicals. Parc du Morvan brand for farm products. No AOC, AOP, or IGP.