1. A process for producing a lactic cheese called fresh pasta made from goat's milk without any unnatural chemical agent, to introduce flowers on the surface of a cheese, for the purpose of preserving the organoleptic qualities and visual effects of flowers and limit the degradation of these produced by milk fermentation agents, characterized by: - Seeding during the initial maturation phase of the milk by introduction of an aerobic refining flora, - Production of a re-wiping of the surface of the cheeses, after the reversal phase, carried out over a temperature range varying between 18 ° and 22 ° Celsius, - an immediate blocking after the re-wiping phase, carried out by rapid cooling at a temperature between 0 and 5 ° Celsius, - Deposit of a mixture of flowers on the surface, once the cheese is demolded and cooled to the heart, a mixture of flowers whose physicochemical composition holds a maximum presence 14% water before introduction to the cheese and a limited presence of mold less than or equal to 10 000 bacteria per gram of flower mixture, - A new cold re-wiping of the cheese which has received the mixture of flowers , re-wiping for a period of at least 24 hours for the purpose of the flower impregnating the moisture of the cheese, - immediate packaging in a controlled atmosphere packaging. 1. Procédé de fabrication d'un fromage lactique dit à pâte fraiche élaboré à partir de lait de chèvre sans aucun agent chimique non naturel, visant à introduire des fleurs en surface d'un fromage, à l'objet de préserver les qualités organoleptiques et visuelles des fleurs et limiter la dégradation de celles-ci produites par les agents de fermentation du lait, caractérisé par: - Un ensemencement en phase de maturation initiale du lait par introduction d'une flore d'affinage aérobie, - De réalisation d'un ré-essuyage de la surface des fromages, après la phase de retournement, réalisé sur une plage de température variant entre 18° et 22° Celsius, - Un bloca
