At Délices Laitiers, dairy delicacies from the farm
The Larue family has been raising cows for a long time. But it must be said that the production of milk was no longer sufficient to maintain the activity of the farm. This is why the family took over the Aux Délices Laitiers cheese dairy in Signy-l’Abbaye. Today, using milk from their farm, they make a wide variety of cheeses and gourmet desserts: tomme, fondant, Bon’Ardennais, Carré de l’Abbaye, fresh cheeses, butter, dessert creams, yoghurts, etc. In this show, Sébastien Gitton immerses you in the heart of the farm. From the laboratory to the cheese cellars, we visit the house in the company of Corinne and Lucie Larue.
All types of cheese
Below, the melting cheese cellar. The house produces several varieties with natural flavors, cumin or wild garlic. A cheese to enjoy at the end of a meal, as a small dice for an aperitif or quite simply for your winter evenings around a good raclette.
– Sebastien Gitton
Look at these little jars filled with cream, on a base of homemade caramel. All gourmet desserts are made from farm produce. In the laboratory we work in an artisanal way, the pots are filled one by one with a ladle. The cheese dairy produces several thousand each week.
– Sebastien Gitton
At Délices Laitiers 8, La Cense Godel RD 985 in SIGNY L’ABBAYE.