Le Domaine de la Pommeraie is a 12.5 hectare farm located in the Middle Atlas Mountain region, which produces cheese made from goat’s and sheep’s milk, as well as honey, apples, plums, peaches, apricots and cherries. The cheese is produced using an ancient Amazigh (Berber) method of fermentation.
On this one-day excursion from Fes you will be delighted with a Degustation experience steeped in Middle Atlas Cheese. Enjoy an Artisanal Cheese Tasting complimented by aromatic thyme honey and olive oil accompanied by fresh baked breads and fruit.
At Le Domaine de la Pommeraie you are guaranteed a wealth of artisanal cheeses at your Moroccan table. Le Domaine de la Pommeraie offers all all BIO from organic farming of its fruits and artisanal cheeses. Just 30km from the city of Fes, and at 1000m of altitude, the area of the Pommeraie is an ideal destination for nature lovers and lovers of walks and tranquility. Hiking on foot, horseback, Mountain biking are organized for persons seeking extended outdoor activities in the fresh air of Immozer.
Immouzer is known for cheese production and particularly beautiful in spring with apple blossoms and organic, fresh herb fields.
Jben du Douar: – A fresh cheese made by “Klila” which is a small milk boiled and dripped in a siv, to taste eaten naturally or seasoned (salt, pepper, chives..) sugar (jam, strawberries etc. ), kitchen (in pies or with potatoes … )
Raib Kandri: Traditional Moroccan goat milk cheese.
La mousse au fromage de chevre Lben Kandri: A goat cheese with a creamy texture and light foamthe house specialty.
La Buchette de Cedre: A ripened goat cheese delicious on the salads, as a dessert and fondues. Aged 21 days.
Le Berbere: A farmrer cheese which takes its name from the Berber region. It is made in a purely artisanal manner and can only be found in Morocco’s Middle Atlas region. This cheese is one of the many products indigenous of the Fes- Boulemane region. Aged 30 days. Its peculiarity lies in the fact that the cheese is aged with ergometrics (humidity) and only in the evening and during the nights without the moon.
La Tommme Michlife: A cheese crust fleurie and dough pressed. It is typically used in salads, dessert or even in a sandwich.
Kandri: An aged goat cheese that is used frequently by the restaurateurs to make foams for food and deserts. Best taste when paried with a olive oil or honey. Aged 21 days.
Tomme Ain Chiffa: A cheese crust fleurie and dough pressed. It is typically used in salads, dessert or even in a sandwich.
Tomme Mimouna: A Pie Chart farm cheese with a pate molle to crust fleurie.
Lechkar: A Pie Chart farm cheese with a pate molle to crust fleurie.
Verte de La Atlas: A mild goat cheese with a sheep crust.
Le Timahdite: From the heart of the Middle Atlas, Timhdite, is one of the main sheep breeds that is local Moroccan. The climate is harsh however the the cheese comes from top quality milk from small goats. This cheese is very rich in protein and regarded as one of the best cheese of sheep cheeses in the world, made in the area of la Pommeraie. This is a cheese made and offered by season as it respects the natural cycle of the goats in the region.
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