French whitish moldy crust cheese that is produced with whole cow's milk. This category covers the famous cow soft cheeses from France. A category in which they are authentic teachers. It is produced by Fromagerie Vaubernier in the heart of the "Bocage Mayennais". Its flavor is mild and as it matures is acquiring greater strength in both smell and taste.
It can be purchased in units of 180 grams.
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|Mature period||2 a 3 semanas|
|Kind of milk||Pasteurized|
La Fromagerie Vaubernier that produces this cheese is located in the heart of the "Bocage Mayennais" in Martigné sur Mayenne, Normandy and Brittany between halfway in northwestern France.
The milk used is of high quality and is collected every other day for farmers selected from within the region.
For over 100 years, this Fromagerie cheese masters have perpetuated their recipe to achieve its goal of creating the Good Mayennais cheeses. White rind cheeses, creamy texture and balanced lactic flavor. It is made with cow's milk, moldy crust of something yellowish or whitish pulp and eventually goes back unctuous and acquires a stronger and more intense flavor.
Milk collection: The milk is collected every 48 hours, within a maximum of 50 kilometers around the fromagerie. Being close to the guarantee of freshness and quality of milk as needed to obtain a good cheese.
Curd process: once the milk is pasteurized, Master Cheesemaker adds natural rennet in order to start the curdling.
Moulding: the curd is placed in molds and the cheese is its final form.
Drainage: drainage lasts for about 24 hours. During this time, the curd is separated from whey (about 80% of the whey contained in the curd is removed). When the desired consistency is obtained cheeses are removed from the molds.
Salting: the cheese is thus allowing conservation and enhance growth of the white bark addition to providing flavor to the cheese.
Ripening: the cheeses are placed in the maturation cellar where the temperature and humidity are strictly controlled. This phase is where the cheese develops its final flavor and creamy texture. During this phase the manual flipped cheeses occurs.
Packaging: the cheeses are wrapped in waxed paper and are packed in wooden boxes which ensures the continuity of the process of maturation to consumption.