French cuisine main page


Abbaye de Timadeuc
Abbaye du Mont des Cats
Abondance
Affidelice au Chablis
Appenzel
Aveyronnais
Beaufort
Bleu d'Auvergne
Bleu de Gex or Bleu du haut Jura
Bleu de Laqueuille
Bleu de Sassenage
Bleu des Causses
Bouyssou
Brie de Meaux
Brillat Savarin
Calva d'Auge
Camembert
Cantal
Cancoillotte
Cap Gris Nez
Cendre d'Olivet
Chambertin
Chaource
Coeur d'Arras
Coeur de Neufchatel
Comte
Coulommiers
Crayeux de Roncq
Cremeux de Saint Parthem
Cure Nantais
Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
Gaperon
Gorgonzola
Goutte du Limousin
Grana Padano
Laguiole
Langres
Livarot
Maccagnetta alle Erbe
Machecoulais
Mascare
Mimolette
Morbier
Munster
Murol
Pas de l'Escalette
Pave d'Aremberg
Petit Morin
Pierre qui Vire
Pont l'Evêque
Provolone Piccante
Raclette
Reblochon
Rogeret
Romans Part Dieu
Saint Felicien
Saint Marcellin
Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 PETIT MORIN
Description:
In the Seine et Marne region of France were the rivers of the “petit and grand Morin” meet, two great cheeses are produced: the Brie de Meaux and the Coulommiers which at one time was called the “Brie petit moule”(Brie in little form). The petit Morin is produced from the same milk of this region and made in a dairy under the same name. Its round football shape is unusual and lends an interesting ambiance to a cheese board.
Taste
The taste is soft and refreshing. In the making of the cheese a touch of fresh cream is added, a little secret not often known. We suggest you drink Champagne with this cheese, a royal treat.
Texture:
Small cheese very creamy
Taste:
The taste is soft and refreshing. In the making of the cheese a touch of fresh cream is added, a little secret not often known. We suggest you drink Champagne with this cheese, a royal treat.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Champagne
From Milk
Season for indulging
Weight
30 g
Affinage
2 to 3 weeks
Pate (dough)
Uncooked, unpressed soft cheese with a white mould


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.