Produced at la Dalmérie in Hérault by monks, Saint-Nicolas is a seasonal sheep’s milk cheese available from December to June only. 

This cheese has a very fresh texture that becomes creamy while maturing. It’s specificity comes from the delicate thyme flavor coming from the thyme oil added to it. While this flavor is very fresh and light at an early stage of maturation, it becomes peppery and more intense after a few weeks of ageing!