| PIERRE QUI VIRE |
 Description:
In 1850 a Benedict
abbey was foundered by Dom Muard, a priest in the diocese of Sens, the Yonne
region, at Saint Marie de la Pierre qui Vire. Since 1920 the monks have
produced a cheese, similar to the Epoisses called: La Pierre qui Vire. During
the maturing (affinage) period, which lasts 10 weeks, the cheeses are washed
twice a week in brine.
Texture:
A strong smell that is similar to
the Epoisses. Creamy pate.
Taste:
As the maturing period progresses the
rind acquires a gorgeous brick colour and a profound country taste. A delight
to the palate |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
250 g |
| Affinage |
 |
2 and half months |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a white
mould |
|
