Lou Bergier is a raw cow's milk "toma" made from thistle rennet by Fattorie Fiandino in Piemonte, Italy. The cheese name, which means shepherd in the local Occitan language, is a fitting tribute to Stephano Fiandino, founder of Fattorie Fiandino.
Soft and delicate, Lou Bergier is a semi-soft open textured cheese with a pale yellow velvety paste and mottled brown and grey rind. It is aged for 60 days, during which the cheese develops flavours of mushrooms with hints of butter and barnyard and aromas of freshly cut grass and milk.
Serve Lou Bergier with crisp white wines or lightly fruity red wines to enhance its flavour.
Other Italian cheeses: