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 POULIGNY SAINT PIERRE
Description:
Le Pouligny Saint Pierre is often known as the pyramid, or Eiffel tower, because of its cone shape. The cheese is produced in the valley of the Brenne, situated in central France. This region is known for its mild climate which allows for the growth of rich pasture lands. The cheese is made from alpine goat’s milk, perfumed by the heather and herbs of the moor lands. To achieve its splendid form, the curd is ladled into a pyramid shaped mould that has holes in it. The draining of the curd lasts several days, once finished the cheese is taken out of the moulds, salted and allowed to dry on willow trellises. After four weeks of affinage the rind develops a dry, naturally blue mould, appearance. If the cheese is allowed to mature longer the rind’s colour deepens and the mould spreads.

Texture:
The pate is remarkable white with a fine texture, moist and soft.
Taste:
The taste has a rarefied sour savor, followed by a salty flavor which turns to a sweetness nuttiness.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Sancerre blanc
From Milk
Season for indulging
AOC in
1972
Weight
250 g
Affinage
3 to 6 weeks
Pate (dough)
Fresh cheese and cottage cheese


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