Massadel fermier

1. History

Massadel fermier is a relatively recent cheese, created in the late 1990s by Bruno and Solange Calandri. These producers settled in Ariège in 1997 and initially sold milk to the Faup cheese factory before transitioning to cheese production. Massadel fermier was born at Ferme de Liers, where it continues to be produced today with artisanal passion and expertise.

2. Physical characteristics

Massadel fermier is a pressed uncooked paste cheese presented in wheel form weighing approximately 300 grams. Its distinctive orange-colored rind is characteristic of this cheese. The texture is creamy and melting on the palate, offering a pleasant and delicate tasting experience.

3. Taste profile

This cheese is distinguished by a fruity and sweet taste with a slight hint of bitterness in the finish. Its olfactory profile is marked by a characteristic lactic aroma. The combination of these elements creates a balanced flavor that appeals to lovers of subtle and nuanced cheeses.

4. Production zone and period

Massadel fermier is produced in Occitanie, specifically in Massat in Ariège at Ferme de Liers. The milk used comes primarily from the Pyrenees mountain range, which gives the cheese its unique characteristics. Production occurs year-round, ensuring constant availability of this artisanal cheese.

5. Certification

Currently, Massadel fermier does not benefit from AOP, IGP, or AOC certification. It is an artisanal farmhouse cheese produced on a small scale by Ferme de Liers, making it an authentic and exclusive product. Its farmhouse status guarantees traditional and quality production.