The cider of the Land of Othe, the taste of the hills
With a fruity and tangy taste, the cider from the land of Othe is made from a dozen varieties of apples such as Avrolle, Nose Plat, or Nose of Cat, which are grated and pressed. Put in a vat and extracted, the juice ferments for several months. The Cider from the Land of Othe will make your taste buds shudder.
Chaource, a cheese worth a visit
A legend lends it a monastic origin at the beginning of the 14th century, at the abbey of Pontigny. Come and look for the secret of making this cheese celebrated by François I, for its soft paste, salted with dry salt and flowery crust, now benefiting from a Protected Origin Calling (AOP).
A diverse region
Orchards, cereals, pastures, forests, plains and hills… The variety of the territory of the Land of Othe and Armance gives the terroir a beautiful mosaic of producers and products.
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