It is an artisan cheese made in the district of Langres, France. This cheese called triple cream is produced with whole milk enriched with cream cow, which gives it the characteristics of a triple cheese creaminess. It ripens between 3 and 4 weeks, so that your dough is smooth and creamy soft.
You can buy this cheese in units of 180 grams.
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|Weight||180 grs APROX|
|Mature period||3 - 4 WEEKS|
|Kind of milk||Pasteurized|
This delicious artisan cheese made in the district of Langres, France, is visual, and organoleptically very attractive. Thanks to "Penicillium candidum" possesses a flowered white bark, and during ripening, it develops red spots with which cheese wins flavor . The cheese is buttery, creamy, with dairy and earthy flavors. Eventually, the mixture becomes denser, and flavor intensifies nuts.
This cheese is reminiscent of other famous as Brillat Savarin, an essential cheese.
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