French cheese main page


Ardi-Gasna
Bleu de Severac
Brebis du Lavort
Brebis du Lochois
Brebis du Puyfaucon
Brin d'Amour
Briquette de Brebis
Broccio Passu
Carayac
Fondant de Brebis
Fumaison
Manchego
Ossau-Iraty
Ovalie
Patte d'Ours
Pecorino Pepato
Perail de Brebis
Piacentinù di Enna
Pigouille
Pitchounet
Roquefort
Safran du Quercy
Tomme Brulee
Tomme d'Arles
Venaco

 BREBIS DU PUYFAUCON
Description:
Discovered by D. Desserre, this cheese is produced exclusively on a farm situated in the Haute Vienne region of France. It is matured in brewers moulds. A cheese not easily forgotten.

Texture:
Soft and creamy pate.
Taste:
Its aroma of fresh ewe milk gives off a subtle springtime odour and its taste is of woody honey.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Cahors
From Milk
Season for indulging
Weight
250 g
Affinage
3 weeks
Pate (dough)
Pate : Soft


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.