DESCRIPTION

This buttery, double creme cheese has become so commonplace that sadly it's easy to forget how special it is.  While untra filtration is common in butter production, this method of treating goat's milk and turning it into a soft-ripened cheese covered in a beautiful white fleurie is not easy to do.  It's so creamy and smooth that it's often mistaken for a triple creme.

 

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
  • By Cheese Type - for a flight of goat cheeses serve with Montenebro and Midnight Moon
  • By Origin - Chimay (Belgium so right next door!) and Ossau Iraty
• Pairings - Spicy chorizo, dried apricots, sea salt crackers, tsaziki yogurt dip and carrot sticks.

 

SUBSTITUTES

Florette or Rochetta (but they aren't perfect substitutes)

 

INGREDIENTS

Pasteurized cow milk, cream, cheese culture, salt, microbial enzyme