| FOURMETTE CROIX DE CHAZELLE |
 Description:
The GAEC of the Vergnol
brothers continue a tradition which was initiated by their great grandfathers
in the early 19th century. The Puy de Sancy is above the 100 hectares of
pasture land at the height of 900 m. These pastures where alpines flowers like
gentian and wild blueberries grow, provide a rich grazing land and hay for the
montbeliardes herds. In this area blue veined cheeses are much appreciated and
in order to master this specialty one of the Vergnol brothers followed a
special training in E.N.I.L. at Aurillac. Attending patiently to his
cultivation and injecting the curd is an everyday practice in the dairy.
Texture:
Injecting
curd ensures that the mould in the pate has a regular aspect and the taste is
just right.
Taste:
This
small fourme is winning if her form is different from other cheeses and her
taste has its own character without being too pronounced. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
380 g |
| Affinage |
 |
4 to 10 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with veins of
blue mould |
|
