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History

Compostelle is a unique goat's milk specialty from the Fromagerie de Loubressac. Its name and shape are inspired by the Camino de Santiago de Compostela, whose emblem is the scallop shell. The Lot region is a route for pilgrims, who cross the Causses du Quercy as well as the famous medieval city of Rocamadour.

Manufacturing

The milk is collected from 46 goat's milk producers, located in the Lot and neighboring departments. Compostelle is made in the traditional way, using the lactic curd method: a small quantity of rennet is added to the milk, which will coagulate slowly for 24 hours. This curd is drained through a cloth for 24 hours as well, then molded manually by our cheesemakers to give it its characteristic shell shape. The Compostelle is then aged for 7 days in the cheese dairy's aging rooms.

Description

In addition to its characteristic scallop shell shape, the Compostelle is recognizable by its white color. Its texture, both smooth and light on the palate, reveals a very fresh goat's cheese taste. Over time, Compostelle becomes drier and its goat's cheese taste more distinctive.