The texture is dense and creamy, while the flavours are tangy, creamy, herbaceous, and slightly sweet. The cheese is flavoured with fresh chives and shallots.
Recommendations include using it as a part of a ploughman’s lunch, soufflés and omelettes.
16 other products in the same category:
This cheese follows the strict AOP guidelines, meaning it must be made using raw cow’s milk, hand-ladled into moulds, and aged for a minimum of 4 to 8 weeks to develop its signature flavour and...
The cheese has a washed rind, imparting a mildly pungent aroma and contributing to its mild yet complex flavour profile, with buttery and slightly tangy notes that intensify with age. St. Albray is...
Made exclusively from the raw milk of Latxa and Carranzana sheep, this cheese follows a time-honoured tradition, with some variations undergoing a light smoking process over beechwood, cherrywood,...
Made from milk sourced exclusively from local breeds (Manech and Basco-Béarnaise sheep), Ossau-Iraty is aged for a minimum of 80 days, during which it develops a firm yet smooth texture and a...