> The maturing cellar
Cheese cellar manager Yann Coiffet
Director Luc Ségaux
President and founder René Tourrette
The place where your sensations begin
Proud of its local products selected for their authenticity, FROMAGERIE TOURRETTE opens the doors of its maturing cellar, where its treasures are patiently brought to their optimum tasting point, for its boutiques and restaurant LA CLOCHE, as well as for all its professional and private customers.
The 450 m2 facility, where more than 160 types of cheese are matured, complies with all European maturing and technological standards.
This 1,500 m2 space is divided into zones dedicated to each stage of the ripening process: one of these is used for product storage, but not on just any surface: wooden racks, spruce planks, straw mats… which serve as a showcase for the cheeses undergoing ripening, in a temperature-controlled environment with a humidity level that is programmed and constantly checked, to preserve the texture of the cheese.
Another area of vital importance is the ripening cellar for farmhouse producers and ripeners, with techniques that apply only to raw-milk cheesemakers, and which should be considered as living elements.
“Here, products undergo an evolution that improves their appearance, texture and flavor,
and flavor, according to the ripeners’ own ripening principles”, explains René TOURRETTE.
There’s also a “white zone”, known as the “cutting zone”, where the cheeses are cut, packaged and personalized.
For all occasions, René TOURRETTE and all his colleagues on the various farms welcome you and advise you on the composition of a platter or buffet.