| SAFRAN DU QUERCY |
Description:
The Quercy, Massif
Central regional of France known for fertile lands and glorious pastures lands.
The milk is rich and savory as demonstrated by the Carayac cheese. In the heart
of this region the family Pradine’s make an excellent ewes’ milk
cheese matured with a mélange of saffron. The form of the cheese is
similar to the Pont l’Eveque with an appealing orange color. The taste is
perfumed, reminding one of the romantic markets of the orient. A great success,
it required imagination and a deep understanding of cheese making. The family
also cultivate crocus flowers that some years ago were about to disappear from
the countryside. Our congratulations.
|
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
400 g |
| Affinage |
 |
3 to 8 weeks in a cool and humid cellar |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
