French, soft, pasteurized cows milk cheese, surrounded by white mould, emits a white cream with an exceptionally smooth texture. Unusual cylindrical shape, 71% fat cheese is covered with crunbeld, white mould rind, and it‘s soft and creamy inside is melting in the mouth. As the cheese grows, its flavour develops, and the higher amount of cream than other cheeses have, determines the unique flavour of this product.
The manufacturing process of this cheese is using a unique ultrafiltration technology, developed by Jean-Claude Guillotea in 1981. He was also the first, who started to use this unusual technology. The aim of it is to remove surplus water from the milk, at the same time retaining the nutrients and minerals. This stage replaces the draining phase traditionally used in cheesemaking. Ultrafiltration technology presume that cheese is particularly nutritious, silky texture and creamy delicate flavour.
Crispy bread, crackers, fruits, nuts, cookies, salads, snacks.
DrinksWhite sweet wine.