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 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Muscadet
From Milk
Season for indulging
Weight
180 g
Affinage
1 month
Pate (dough)
Uncooked, unpressed soft cheese with a washed rind


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