| CHAROLAIS |
 Description:
The Charolais comes
from the granite plains around the Charolles region of Bourgogne, near the
Beaujolais vineyards, from which it gets its name. Its shape is a barrel with
concave sides. It can be eaten fresh, slightly dried (demi sec) or very dry.
Its artisan production varies greatly from farm to farm. Sometimes the cheese
is made only from goat’s milk, or a mixture of goat and cow milk.
Tradition calls for the cheese to be made from two portions of goat’s milk
to one portion of cow’s milk.
Texture:
In the course of the first two
weeks of maturing, its rind turns a blue/grey shade and is covered with blue/
white mould.
Taste:
The
richness of these plains produces a subtle savour of milk, and the saltiness
and sweetness of its aroma is a pleasure to the palate. In this latter state it
is in the category of strong cheeses. It is also greatly appreciated in the dry
state. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
200 g |
| Affinage |
 |
2 to 6 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
