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Ingot draws its inspiration from the classic 'lactic' cheeses commonly found in France's Loire Valley. To capture the true essence of the terroir, Martin, the cheese maker, uses homemade 'natural' cheese cultures derived from soured milk. He gently allows the milk to set overnight, then carefully hand-ladles the curds into rectangular molds, imparting a mousse-like texture to this lactic cheese.


150 Grams
  • About The Maker - To come

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