Description
From a small dairy in the Champagne region of France, the milk is enriched with crème fraîche, resulting in a cheese which is smooth in texture, pale yellow in colour, with a palate that is creamy, elegant and slightly sour. The cheese is matured for two weeks to develop the white mould, with the rind remaining very thin. The cheese is traditionally decorated with fern leaf.
Style: White mould Milk: Pasturised cow Rennet:Animal Fat: 72% Sizes: 150 g Affinage: 14 days Origin: Champagne, France
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