La Marotte is a raw sheep's milk tomme from the Larzac plateau in the French Pyrenees, made by a small cooperative of eighteen shepherd families and selected and aged by Rodolphe Le Meunier in his own cellars. It is pressed, uncooked, semi-hard, and cut from a distinctive round wheel that is traditionally shaved on a girolle into delicate curls.
The paste is dense and smooth with a slight graininess as it warms, breaking cleanly under the knife. On the palate it opens with toasted hazelnut and brown butter, moves into a savory sheep's milk tang through the middle, and finishes long and quietly sweet. Older wheels will develop a tropical pineapple note that is the calling card of a properly aged Larzac tomme, and the natural rind adds a mineral edge of dried grass and stone just beneath.
This is the kind of aged sheep's milk cheese that rewards a slow taste. The shepherds work the milk gently, Rodolphe finishes the wheels with patience, and what lands on the counter is nutty, savory, and just a little bit wild.
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