Cachaille
This cheese comes from the village of Puimichel in the Provençal Alps, France. Initially, each family had its own method of production of this cheese. It is called cacheille in Lure and Banon region, wrestling in Haut-Verdon, fuorte in Queyras and toupina in Briançonnais. It is made from tomes or leftover cheese to which pepper, onion, olive oil, wine, salt and brandy are added.
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