| ROMANS PART DIEU |
 Description:
Romans Part Dieu is
very similar to Saint Marcellin, by its origin - the Dauphiné - and its
method of production. Only the form is different. The cheese is presented in a
disk form 10 centimetres high (4 inches) and 1.5 centimetres thick (0.55
inches).
Texture:
After 2 weeks of maturing, the
white pâte becomes creamy and then deliciously runny.
Taste:
Like the Saint Marcellin it is rich
and creamy. A cheese that melts in the mouth. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
200 g |
| Affinage |
 |
1 to 2 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a white
mould |
|
