| POISET AU MARC |
 Description:
This cheese was created
by Pierre Moine, an agricultural engineer. The concept was to produce a cheese
that strictly adhered to method use in making the Epoisses but instead of using
cow’s milk he replaced it with goat’s milk.
Texture:
The rind of this new cheese has a
browny orange hue with a delicate texture of dough.
Taste:
This cheese has a refined savour. The
rind is washed with Marc de Bourgogne which gives the cheese a uniqueness that
will appeal to epicureans. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
180 g |
| Affinage |
 |
6 to 8 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
