| MOULIS |
Description:
Moulis is a small
village situated on the road that traverses the Couserans valley: direction
from Saint Girons. This little treasure has an interesting history. It was
created by the grandfather Pujol and today is made by his grand daughter
accompanied by her husband who resembles a modern day Viking.
The couple
only make about 17,000 cheeses a year. Despite the many little aerated holes
the cheese’s dough is moist, creamy and melts in the mouth. The rind is
natural, obtained from washing in brine every two days for the first two weeks,
then turned and bushed for a month or two. The pate (dough) after maturing for
six months will turn dark and become hard and has the tendency to sting the
tongue. A great example of a mountain cheese, steeped in tradition, full of the
perfumes of the Pyrenees, and make with “amour”( love)
Texture:
At first, the
pâte is straw-coloured, then it turns brown. Despite its many holes, it
is moist, fatty and melts softly in the mouth. With age, it darkens and becomes
harder. The natural rind is dry with white and brown mould, marked by cloth.
Taste:
Both young and
mature Moulis have strong taste. The distinct taste of fermentation and decay
stings the tongue. The cheese smells strong and is piquant when old. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
450 g |
| Affinage |
 |
2 to 3 months |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
