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From Auvergne region of France this raw goat’s milk cheese from pressed curd, is ripened for at least 12 weeks in natural cellars, whereby its natural rind receives cellar aromas, which are combined with the goat scent of the curd. An extraordinarily mild cheese, but with character. Pure enjoyment!
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.