| TAUPINIERE |
 Description:
The original shape of
this cheese is due to the imagination of the cheese makers from the
Poitou-Charentes region. No doubt cheese experts will be reminded of the
Gaperon that has a similar shape, but from another region the Auvergne. In this
year’s 2001 “Concours General Agricole” competition the
gustative qualities of the cheese were recognized with a gold medal.
Texture:
The rind is a
natural mould on charcoal powder, the pate is soft, uncooked and unpressed. The
cheese is made with highly concentrated milk, which gives the pate a dense pure
white smooth texture.
Taste:
The taste is refined and the cheese
melts in the mouth. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
180 g |
| Affinage |
 |
4 to 5 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
