If there is one thing we love in Ariège, it is good food! There is no shortage of producers in our region. Today we are going to meet one of them, at the Sestiere cheese factory in Montégut-Plantaurel. You will see, from the dairy to the delicious Montégooût cheese, there is only one step!
Values as close as possible to the territory 🫶🏻
It's early in the morning and we have an appointment with Carine and Alexandre in the heart of the cheese factory in Montégut-Plantaurel 25 minutes from Foix! We are warmly welcomed by the two cheesemakers who will do us the honor of taking us to their production workshop. Indeed, the cheese dairy is not normally accessible, you can only admire it through a window from the shop.
For hygiene reasons, we put on a hairnet, a blouse and overshoes and off we go to see with our own eyes the creation of cheese. A dream!!
When you come in, you can't miss this delicious smell of cheese, we who love it, we take real pleasure in being bathed in this atmosphere.
This morning we will see the making of the little montegoût. The day before, others were made, they were unmolded in front of us by Carine. A real work of mastery so that the cheese has a beautiful shape.
Then Alexander shows us where the milk comes from. We knew that he works directly with the farm on which the cheese dairy is located. But we were still surprised when behind the cheese dairy door we saw the milk tank coming directly from the farm. The milk passes through a pipe that leads directly to the cheese vat, on the cheese dairy side. Needless to say, you can't get any shorter than that!
In this cheese dairy, they work with whole raw milk, which can change taste depending on the season.
It's time for Alexander to start today's production: the little montegoût. We haven't seen the whole milk preparation part but that doesn't prevent the explanation and demonstration of how to make it. Let's go!
Who says exceptional know-how, says exceptional cheese
First he cuts the rotten milk which has separated into two parts. A creamier part and another, liquid that we call whey. This milk comes from the cheese vat in which it was heated to 24° for this production. He then added his recipe (totally secret 🤫) of milk ferments to create the base of his cheese. This milk was then transferred into a container and left at room temperature for 18 hours. This is where the magic happens and the curd forms.
To be sure that it is possible to work this curd, Alexandre makes pH and temperature tests. If all is well, the lights are green. to move on to cheese molding. It cuts the curd (it can also be called decaillage) in order to facilitate draining by multiplying the sides to be drained.
Now that everything is ready, we move on to the next step: the casting. Alexandre transfers the curd from the tank to the molds, trying to harmonize the quantities in order to have fairly similar cheeses. During this stage, there is already a good part of the whey that drains and comes out of the molds. This whey is collected in order to be given to local farmers who will give these remains to the pigs: no waste !
For today, we have seen all the steps that Alexandre was able to do on this cheese. Just like what we saw earlier in the day, the cheeses will then be unmolded and will leave for the cellar for drying. On our way to the cellar, we were able to see all the cheeses offered by the Sestière cheese dairy that were being matured. Needless to say, it made our mouths water...
We go to see Carine who is packing the cheeses intended for sale outside the cheese factory, It is an art to showcase these exceptional cheeses !
For us the very last step is the tasting. Although the visit was very interesting and informative… we were looking forward to this moment. We tasted the cheese shop’s best-sellers: the petit montergoût, the cow’s cheese and the goat’s cheese. A real treat, they are all different but very tasty, impossible to leave without buying a piece! 😋
A local cheese shop with multiple labels and brands
We can only note the quality of cheeses of the Sestière when you taste it, but also when you visit the cheese dairy.
To promote their involvement in the manufacture of products with a low impact on the environment, their work in short supply chains and organic farming, Carine and Alexandre have given their all to bring together several labels and brands around their cheeses.
This is why today, they carry two local brands: Nòu and Sud de France. But also the labels: IGP raw milk tomme and organic farming certification. Proof of their involvement in the creation of cheeses quality, made with respect for nature and animals.
Find all the cheeses
of the Sestiere on their website
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