| CURE NANTAIS |
 Description:
History tells us this
cheese was created by a priest from Vendee escaping from the French Revolution.
For many years this cheese was made in the local farms, today, due to its
success, the producers have created a dairy that respects the traditional
methods of making this cheese.
Texture:
The rind is smooth and humid, the
colour straw. The pâte is pale yellow, soft with small
holes.
Taste:
Cure Nantais
resembles its close cousin the Saint-Paulin, but it has a more pronounced taste
as it is washed several times during its ripening period. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
180 g |
| Affinage |
 |
1 month |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
