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

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Pacherenc du vic-bilh
From Milk
Season for indulging
Weight
380 g
Affinage
3 to 4 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.