French cheese main page


Anneau Du Vic-Bilh
Banon
Bonde de Gatine
Bouton d'Oc
Briquette du Forez
Cabecou
Cabri de Parthenay
Cathare
Chabichou du Poitou
Chabis de Gatine
Charolais
Chevre Figue
Chevreton du Bourbonnais
Chevrotin des Aravis
Clacbitou
Coeur de Chevre
Coeur et Creme
Couronne Lochoise
Crottin
Crottin de Chavignol
Galette du Paludier
Gasconnades
Gour Noir
Lingot Saint Bousquet d'Orb
Lou Pevre
Maconnais
Montrachet
Mothais sur Feuille
Moulis
P'tit Berrichon
Pave Blesois
Pave de Chirac
Pave du Berry
Pelardon des Cevennes
Petit Provencal
Picodon de Chevre
Poiset au Marc
Pont d'Yeu
Pouligny Saint Pierre
Rigotte de Condrieu
Rocamadour
Rouleau de Beaulieu
Rouleau de Provence
Roves des Garrigues
Saint Nicolas de la Dalmerie
Sainte Maure de Touraine
Sancerre
Sarment
Selles sur Cher
Six Pans du Lauragais
St Valentin
Taupiniere
Tetoun
Thym Tamarre
Trois Cornes
Truffe de Valensole
Truffe du Perigord
Valencay

 TRUFFE DE VALENSOLE
Description:
In the Alpes of the Haute Provence around the village of Valensole one finds excellent truffles. Truffles are world renowned as a famous gastronomic delicacy of the highly scented under-ground forest mushroom. This cheese is shaped by hand to resemble these highly prized truffles. Then the rind is covered with a fine coat of black charcoal to insure its exterior aspect looks like a truffle.

Texture:
The pate is snowy white and in the early part of the cheeses maturing process tends to be slightly crumbly; it melts in the mouth.
Taste:
The taste is fresh, with a delicate milky overtone. This sensation of freshness leaves a seductive after taste of herbal undergrowth.
HOW TO EAT YOUR CHEESE
How to cut your cheese
A white Cotes Varoises
From Milk
Season for indulging
Weight
110 g
Affinage
1 to 8 weeks
Pate (dough)
Pate : Soft


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.