Besace Fermière

1. History

The Besace fermière is a traditional farm cheese produced in small quantities by passionate artisans in the Auvergne-Rhône-Alpes region. Its artisanal production dates back to the ancestral practices of Savoyard goat farmers, with careful aging in natural cellars. It gets its name from its shape resembling a shepherd's besace bag, aged on spruce boards for unique flavors.

2. Physical characteristics

This cheese has a distinctive round shape with a characteristic fold on top, weighing about 200 grams. Its natural yellow rind encases a creamy, smooth paste at the core. Made from raw goat's milk, it is a soft paste type with a melting texture in the mouth.

3. Taste profile

The nose is floral and elegant, heralding a complex tasting. In the mouth, it starts with a tangy goat note, quickly softened by creaminess and a bold character. Flavors evolve to intense caprine notes, balanced by lingering sweetness.

4. Production zone and period

Originating from Rognais in Savoie, it is produced and aged by the Cave d'Affinage de Savoie in Auvergne-Rhône-Alpes. Production follows the seasonal rhythm of Savoyard goats, with several weeks of aging in cool cellars. Ideal for optimal tasting from spring to fall.

5. Certification

The Besace fermière is a farm product made from raw milk, without specific AOC, AOP, or IGP certification. Its quality relies on traditional artisanal methods and local expertise. It stands out for its authentic character and limited production.