| CREMEUX DE SAINT
PARTHEM |
 Description:
All
these cheeses are made under an artisan method making each one unique. The
method of cheese making is modelled on the Cabecous de Rocamadour, the
well-known AOC cheese.
Texture:
small disk with a thin rind and a
very soft "pate"
Taste:
The
cheese has an original character and surprises the palate with its creaminess.
A little “ gourmandise” not to be missed at any price. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
30 g |
| Affinage |
 |
2 to 4 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a white
mould |
|
