THE ROLLOT
Known since the XVIth century and appreciated by Louis XIV, the Rollot is a cheese in the raw and cow's milk. It appears in the form of a heart or of a disk and its thin crust is orangy to pale brown. According to its refining duration (from three to six weeks), it is slightly crumbly to fondant.
It will amaze you by its particular and delicate taste.
Cheese of tray, its nature allows it, however, culinary uses in the form of pies, purses, tarts and creams…

EARL. POTEL
10 rue de l’église – 80200 MARCHELEPOT
Tél : 03 22 83 94 07