“le
Baume Rousse” a real ewe farmhouse cheese made with raw whole milk, is mattured
in fresh and damp cellars, the matturing is slow:3 months minimum for the tommes
of 3 kilos, one month and half for the stones(about 350 g). The tomme sold loose
has a more developed taste , the stones are softer and smoother easily taken and
can be keep for a long time at the bottom of the the fridge. “Les trucs du
berger”:the cheese at cheese time but also for breakfast time or at teatime,
plain or with some marmalade, on your gratins, croquet-monsieur or pizzas,
salted or in cubes in a green or mixed salade and all your ideas.
Cheese of ewe made from wey, not naturally thin and rich in minerals, excellent
for your health digestible.
Particularly soft, thin, melting texture at the palate “the cheese gives an
esquis taste at everything”. We have got thousand of ideas and what about you?
Plain, salty or sweet on the morning toasts, on the cheese board, in a salad
with olive oil and basil tart, in omelette soufflé, in doughnuts, in bricks,
with honey and nuts or red fruits coulis or dipped, in your coffee…
Ewe
cheese made from raw milk, fresh products, quite salty, keep refrigerated.
T o
be tasted plain on the cheese board, in a tomatoes salad with a bit fresh basil
or aperitif oil in cubes or in a green salad.
On a
toast grilled with some Macérée herbs with olive oil and garlic
From our Villardes cows farming
Promixity and freshness for this raw milk living product by
excellence: keep refrigerated, beyond 3 days it is better to have it boiled if
you wants to make yogurts.
The
taste and the crème content of this milk depends on the seasons quality and
grass are the reason for it.Celeste and Nuage are happy to make you take
advantage of this milk and we are happy to draw it and bottle it for you.
The true lavender
Basil oil Massage
oils
Our
seasons and aromatic medicinal herbs are special messengers between Man and
nature; they are grown with a therapeutics intention and almost wild.
they
are very concentrated a punch by cup is enough (for example for an herb tea,
allow a teaspoon for 1 liter).
We
have got a range of about 15 plants where the lavender take a part of blue
queen.
Picking with the sickle
« Thousand of
properties nectar
Relaxing, soothing, healing, leading you to harmony.
Essential oil: a few drops in a room, fragrance in a bath, in cream, in message
or in a primrose oil… in cooking in the crèmes brulées.
Flower water
Can
be used as facial lotion, after shave, toothpaste water or sprayed in the
cupboard on the ironing linen…evaporated on a source of heat or integrated in
the washing water floor or in the cake, sprayed on the animals.
Flowers
For the herbtea or cooking, sheet bag with opening.
« Coussinoux » :
Soft lavender flowers in a provencal tissue for your drawers your cupboards,
your bathroom, your car.
Basil
carefully bio-dynamally cultivated, a organical olive oil of first cold
pression, a month of patient maceration in a fresh cellar, a careful filtering
and a quick bottle set.
Its use:
In
the salads, French dressing sauces.
Filet on areals, pastas, cheese, pizzas.
The delicious and simple thing:
Hot
potaoes, a fresh cheese , a bit of salt, a drop of basil oil.
Some tomatoes slices, some feita slices; some basil oil drops.
And of course, ready to be used for the pistou sauce.
Solar
macerations of fresh plants, in organic olive oil to external use.
St john’s herb:for burns, chilbains, chappings, rashes
Calendula: red blotchs, itchings, bites, stings
Lavender: soothing, smoothing
Thyme: to tone the muscles up (before the effort)
cowslip: for sprains, deep pains, bruises, open cuts, muscles relaxation (after
the effort)
Oregano: for sciatic.
D’après
Pierre Lieutaghi « le livre des bonnes herbes » | 
