Pavé du Larzac

1. History

Pavé du Larzac is an artisanal cheese from the Larzac plateau in Aveyron. Produced by the Coopérative des Bergers du Larzac and Fromagerie Fromabon, this cheese is rooted in pastoral and artisanal traditions. The cooperative began with approximately 11 sheep farmers and continues to support young farmers, perpetuating local traditions.

2. Physical characteristics

Pavé du Larzac is presented as a large rectangular block with rounded edges and slightly convex sides. Its washed rind is orange to brown in color, marked by the striations of cloths and grids used during production and aging. A light white bloom may develop irregularly on the surface. The ivory-colored paste is smooth, dense, and supple, occasionally presenting rare openings.

3. Taste profile

On the palate, Pavé du Larzac is a very mild cheese with discreetly balanced lactic flavors. It is characterized by a fine and melting texture highly appreciated by cheese enthusiasts. Its fresh and slightly tart taste makes it an accessible cheese, seductive for its creaminess and richness of flavors.

4. Production zone and period

Pavé du Larzac is produced in Aveyron within the causses and the Cévennes natural park, in natural caves located in La Cavalerie. Each cheese is molded and salted manually, testifying to artisanal production. Aging lasts one week in these natural caves which give the cheese its particular characteristics.

5. Certification

Pavé du Larzac does not currently benefit from AOC or AOP certification. It remains a traditional artisanal cheese, produced according to methods respecting local know-how without official recognition of controlled designation of origin.