Saur farm is a dairy farm in the valley of Attert...
Claude and Chantal have 70 dairy cows on their farm. Part of the milk is turned into unpasteurised cheese in the dairy and then left to mature in their cellar.
In 2004 Claude and Chantal decided to diversify their agricultural business by starting to produce hard cheese, maquée fromage frais and cream cheeses. Over the years, their cheese range has grown to include production of Rustique and P'tit Metzertois.
Due to their concern for the environment, they have installed solar panels near the building where they keep the livestock. These panels mean that the farm and the house are self-sufficient in terms of electricity production.
The hard Saurtilège cheese is available in a variety of flavours: Maitrank wine, olive, paprika, fenugreek and brine. You can enjoy it in natural or rustic form (unwashed crust).
The soft-rind cheese is called le P'tit Metzertois. Il exists in natural flavour or flavoured with fenugreek. It obtained the prestigious Belgian Coq de Cristal prize in 2010.
The Cœur de Metzert cream cheeses are flavoured with basil, chives, paprika and bruschetta.
The maquée fromage frais or Stoffi has a particularly creamy taste. It won two gold medals in the Wallonia region cheese championship.
The producer's recipe
Maquée fromage fruit and berry dessert
Ingredients: 1 pot Saurtilège maquée, 200g creme fraiche, sugar, berries, meringues and raspberry coulis
Mix two dessert spoonfuls of sugar with the maquée. Whip the cream and sweeten. Gently mix the sweet maquée and the whipped cream in a bowl. Place a layer of the mixture in a champagne glass, add the crumbled meringue and a layer of berries. Repeat twice. Add the finishing touch with a little raspberry coulis. Chill the champagne flutes in the refrigerator for an hour. Bon appétit!