Souréliette

1. History

The Souréliette gets its name from the Occitan word « Sourel » meaning sun, and is a mountain tommette created about 20 years ago by Philippe Marchand at the Fédou cheesemaker in Hyelzas, Lozère. Inspired by Causses traditions, it highlights the fruity aromas of raw sheep's milk from natural moorlands. Each batch is manually tasted and sealed with wax and natural raffia tie to ensure quality.

2. Physical characteristics

This rustic tommette weighs about 650 g, with a flowery gray crust dotted with yellow and white patches, sometimes with a waxy appearance. Its paste is very white, dense, homogeneous, and supple. Handmade in a mountain area over 1,000 m altitude in the Cévennes National Park.

3. Taste profile

Tasty and long on the palate, the Souréliette offers fruity fresh hazelnut aromas typical of raw sheep's milk, with a melting and creamy paste. On the nose, it evokes damp cellar and mushrooms. Its rustic character makes it a fragrant cheese typical of the Causses.

4. Production zone and period

Produced exclusively in Lozère (department 48), in the heart of the Cévennes Regional Natural Park on the Causse Méjean, by the Fédou cheesemaker in Hures-la-Parade. Milk collection area is in high-altitude natural Causses moorlands. Traditionally molded at the end of summer for winter storage.

5. Certification

Labeled « fromage de montagne de Lozère », without specific AOC, AOP, or IGP. Artisan cheese from raw sheep's milk, with special aging ensured by tasting and seal. Semi-pressed uncooked paste with natural crust.