Cheese and condiments

The “Limousin leaf”

The Haute-Vienne also has a cheese the “Limousin leaf” which is made entirely farm made from raw and full fat goat’s milk. It was created in the 1990s by passionate farmers in the Limousin as a way of protecting cheese production. They created a cheese shared by all the local cheesemakers of which the quality is ensured by a regional label.

The idea of its shape came from the symbol of the region, the sweet chestnut tree leaf. Its production extends over the three départements of the Limousin region including the Haute-Vienne and today, groups together 12 producers.

It matures for 8 to 20 days and therefore can be bought as barely dry up to mature. It has a very thin, folded rind that can be spotted with bluish flowers. This white cheese has a texture that is smooth, homogenous and fine. Its flavour is slightly salty and acidic and the typical goat's cheese flavour is present without it being too strong. It’s creamy when young and becomes harder as it ages.

The sign of its quality is its regional label that is awarded to products that are typical, traditional or representative of a region.

Condiments

When one talks about condiments one talks about vinaigrerie Delouis founded in Limoges in 1885 and who then, in 1999, moved to Champsac in the Périgord-Limousin Regional Nature Park.

For more than 25 years, the company has made cider vinegar from Limousin keeping apples. This “bouquet of apples” is appreciated by the greatest chefs who use it in the preparation of different delicacies. Its success isn't limited to just the region as the Delouis company exports internationally. The company also produces mustards, mayonnaise, aioli, vegetable plant preparations, herbs and spices. Delouis favours innovation in its natural products and uses no additives, colourants, artificial flavours, preservatives or thickeners.