| MASCARE |
 Description:
A seasonal cheese from
the "provençales" Alps. Its characteristic is a mixture of cow and goat
milks. The leave helps the cheese to mature and if you put it in a cellar
during 15 days you will have a creamy and strong cheese
Texture:
A very thin rind with a tender
pate.
Taste:
This
combination gives the cheese a floral aroma and it develops a taste of thyme
with a slight after taste of pepper. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
110 g |
| Affinage |
 |
3 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
