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Manchego-style with Italian Pesto (from Tuscany)
The injection technique allows you to start tasting by detecting separately the characteristic flavours of Spanish cured sheep’s cheese on the one hand and Italian pesto on the other, and enjoy a...
Based on the Trappist style of making cheeses, Chaumes has got an aromatic soft golden rind and a pale yellow, creamy pate. The smooth, supple and rather springy texture is complemented by rich, intense and full-bodied flavour. Chaumes’s taste can be described as complex, leaving behind a smooth and hazel-nutty aftertaste.
The ageing time for the cheese is about 4 weeks.
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The injection technique allows you to start tasting by detecting separately the characteristic flavours of Spanish cured sheep’s cheese on the one hand and Italian pesto on the other, and enjoy a...
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