DESCRIPTION

This soft-ripened cheese is covered in a white, bloomy rind with a creamy, mellow taste unusual for a goat cheese.  Using an ultra-filtration process, this pushes the milk through a series of membranes which gradually remove water.  This results in a richer, creamier milk that is then used to make curds and in turn this delicious cheese!

 

ORIGIN

France

 

MILK TYPE

Goat

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

PEOPLE WHO PURCHASED THIS ALSO PURCHASED

• Cheese Plate - not recommended for cheese boards.
• Pairings - spicy soppressata, pickled cauliflower and crackers or on a sandwich with Madrange ham and Dijon mustard.

 

SUBSTITUTES

Fromage d'Affinois

 

INGREDIENTS

Pasteurized goat milk, salt, cheese culture, microbial enzymes