Rovethym

1. History

Rovethym was created in the early 2000s by Pierre Pradier, son of a cheesemaker, settled in Haute-Provence at Simiane-la-Rotonde. Inspired by family tradition and Provençal terroir, he developed this thyme-flavored cheese from Rove goat milk. Its manual shaping in cheesecloth makes it a unique and recent French cheese.

2. Physical characteristics

Rovethym has an oval or spindle shape, about 8 cm long, 4 cm high, weighing 90 grams. It features a slit on top adorned with a sprig of thyme or savory depending on the season. Its thin cream-colored rind is covered with a light white down, and the paste is dense, slightly moist, shiny, and runny under the rind.

3. Taste profile

On the nose, it releases aromas of fresh milk and thyme. In the mouth, it is a mild, light, and extremely melting cheese with fresh milk taste balanced by thyme notes. With three weeks of aging, it becomes firmer, drier, and its flavors more pronounced.

4. Production zone and period

Produced at Ferme Pradier in Simiane-la-Rotonde, facing Luberon at 800m altitude, in Alpes-de-Haute-Provence (04). Milk comes from 300 Rove goats grazing year-round in heathlands and oak groves. Production stops in winter from December to March.

5. Certification

Rovethym is a farm cheese made from raw goat milk using traditional methods, without official certifications like AOC, AOP, or IGP. Its artisanal and local production highlights Provençal craftsmanship. It has no protected designation to date.