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On Wednesday, May 11, the 13th Hour is interested in a new cheese born in the Morvan, called cabrache. It is made with goat’s, sheep’s or cow’s milk.
In France, pay more than 1,200 cheeses, a new one has arrived. This is the goat. “There’s the tomme with cow’s milk. In goat’s milk, you can also have it with goat’s milk or sheep’s milk. It’s a new cheese because the idea was to highlight the terroir of the Morvan “, explains Vincent Schwartz, of the Gaec de la Voie Lactée – Ferme des Vignes. A dozen farmers have created new tombs of goats, sheep and cows, called cabrache.
“It is above all the conduct of the flock that is important, whether it is natural, whether it is in connection with the territory and in respect for nature,” says Olivier Cattenoz, gaec de la Voie Lactée – Ferme des Vignes. The concept of the cabrache is artisanal and farming. This uncooked pressed cheese is aged for at least ten weeks on Morvan wood planks. “I realized that the Morvan was the only mountain area in France that didn’t have its cheese.” says Sylvain Mathieu, president of the Parc Naturel Régional du Morvan (Côte-d’Or), which is the origin of this creation.