Hardcheese made with cow’s raw milk from Switzerland and ripened with lavender. The idea for this cheese emerged from a discussion between Kathleen and David, who own the “La Table de Maître Corbeau” cheese shop in Paris and our Master Cheesemaker, Vincent Christophe. The idea was passed on to Kevin Koch from the Koch dairy in Switzerland. After a number of tests, he presented us the Lavandula! An absolute marvel! It will bring colour, the scents of Provence, and perhaps (as legend says) even provide protection to your shop. This lovely product comes from a real partnership between a dairy, a cheesemaker, and Fromi. It combines transparency, creativity, quality, originality and savoir-faire, and allows all of the farmers involve, to promote their products, from the lavender grower to the milk producer. Visually, this lavender cheese is magnificent. It has an attractive appearance and is well balanced in terms of colour. The paste is rather firm and dense but is not crumbly and has a creamy appearance. On the palate, it is well-balanced the lavender flavour is long-lasting and there is a pleasant aftertaste and sometimes an explosion of flavours when you bite down on a lavender seed. This cheese will undeniably be a must-have of the summer: in small cubes on skewers with cherry tomatoes or with an aperitif! We recommend eating it last, due to its intense flavour.