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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

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Cahors
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


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