| ROGERET |
 Description:
The Rogeret was
originally a Cevennes’s ( Massif central area) cheese. Over the years the
cheese makers have transferred this cheese to the area around Lyon. The form of
the cheese is a round flat disk with strips showing on the rind’s natural
mould, easy to identify.
Texture:
The pate is soft, uncooked,
unpressed.
Taste:
The
pâte has a creamy fresh delicate taste that is in perfect harmony with a
Beaujolais. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
150 g |
| Affinage |
 |
2 to 6 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a white
mould |
|
