“Manigodine” translates to “the woman of Manigod,” a name that pays homage to the tradition of women as the cheese makers in this part of France. It is basically a large format Reblochon that can be aged longer in order to meet U.S. regulations for raw milk cheeses. Raw milk Reblochon is not allowed into the United States since it is aged for less than 60 days. Tomme de Manigodine is made by hand by first heating the morning’s milk in a large cauldron in the cheesemaking room off of the Burgat’s kitchen. Starter culture and animal rennet are added to the heated milk, and the mixture is left to coagulate and ripen.


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