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 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
HOW TO EAT YOUR CHEESE
How to cut your cheese
Côte de Beaune
From Milk
Season for indulging
Weight
250 g
Affinage
2 and half months
Pate (dough)
Uncooked, unpressed soft cheese with a white mould


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