Cheese from raw cow's milk, mix the three races of the French region Rhone Alpes Dauphine. It is a true delight. Creamy and smooth, with a particularly velvety and subtle taste. Washed rind saffron yellow color and covered with white “hair”.
It can be purchased in units of 230 grams.
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|Mature period||15 a 20 días|
|Pairing||Vinoc blancos, manzanillas y finos y afrutados.|
|Kind of milk||Raw|
In the Middle Ages the farmers had to pay a tax on milk giving cows to their owners, monks and nobles. This tax is paid on the basis of liters of milk that gave daily milking session. So farmers only had to stop milking the cow as they thought they were already paying enough. From here, milk remaining in the udder of the animals are milked at night. That milk, double cream, was excellent for making cheese. This practice was called in "patois" "re-Blocher".
This is the origin of one of the known cheeses of France. A soft cheese cured for 15 to 20 days with a pronounced taste and reminiscent of hazelnuts. It is produced with raw milk from cows of the Abondance, Montbeliarde and Tarine.
It is a cheese that goes very well with white, fine and fruity wines.
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