| PITCHOUNET |
 Description:
For over twenty years a
farmer in the Parc des Grands-Causses (Haute-Garonne region) has been producing
this delightful cheese, the Pitchounet. The secret of the cheese making is in a
recipe passed down through the generations and updated to take account of
modern cheese making methods. The taste has all characteristic flavours of the
ewes’ cheeses coming from the limestone plateaux of the Grande Causses.
Texture:
The cheese
has a soft pate(dough) and a rind that forms naturally from maturing in a
cellar.
Taste:
The taste is
sweet ewe’s milk that lingers in the mouth. In short, a success that will
please the palate of all amateur cheese lovers. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
380 g |
| Affinage |
 |
3 to 4 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
