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The cheese making process ensures “Chavignol” is made with pride and methodic care for several centuries. It gives it its generous and friendly character.
Soon after milking, the milk is slightly pressurized and coagulates during 48 hours. The quality of coagulation and pre-draining on cloth gives the “Chavignol “such a characteristic texture. The curd is then portioned into perforated molds and turned over. The cheese is then removed from the molds and salted before maturing. The aspect, the texture and the intensity of its aromas depends on the maturing of the Chavignol.
Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving. Recommended to serve the cheese on toast or in garnish for all your salads, can also be accompanied with jam and truffle honey.
: The signature loaf is made of 4 ingredients: sourdough, stoneground wheat flour, water and sea salt from Guérande. It is a round loaf with a thick, golden crust as...