| TROIS CORNES |
 Description:
Traditionally this
cheese is produced near Chaillé, a small town in the heart of the dried
up marsh lands. Our cheese master Pascal Beillevaire, works exclusively with a
small local producer in order to protect the name and traditions of this
cheese. The curious name of the cheese comes from the form of famous
goatfs horn belonging to Monsieur Seguin the famous personage in the
tales of Alphonse Daudet. The goat are fed on fresh grass and hay. Tradition
demands that the curd is allowed to stand for 20 hours at 18°. This is
followed by ladling the curd in the moulds. It is then let to ripen for one
month in a dry well ventilated cellar.
Texture:
The pâte is tender.
Taste:
The taste is
interesting and the savor well developed. A well balanced distinctive cheese.
|
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
150 g |
| Affinage |
 |
3 to 4 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
