| MOTHAIS SUR FEUILLE |
 Description:
This cheese was born in
the Deux-Sevres region, where it is still produced on the farms. Goat’s
cheeses are generally ripened in drier and better ventilated cellars than most
of the other cheeses. The Mothais is the exception as it is matured in a very
humid cellar with no ventilation.
Texture:
The maturing process takes three to
four weeks and the cheeses are dried out by placing them on a chestnut leaf.
They are turned every four days.
Taste:
The flavour is soft and delicate, it
literally melts in ones mouth. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
280 g |
| Affinage |
 |
3 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
