Maturation: minimum 16 days
Cheese Type: Uncooked, Unpressed soft cheese with bloomy rind
“Moulé à la louche”
AOP since 2014, Charolais is an artisanal cheese that comes from the granite plains of Charola in the region of Burgundy. The subtle flavours of goat’s milk, the saltiness, sweetness and acidity sharpen with maturation. This cheese can be eaten young, or fully matured when it becomes quite strong. It comes in the shape of a barrel with concave sides.
White wines (Chignin, Jacquere, Roussette)
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Your Cheese Club Team
1 review for Charolais
was nice, but melted in my fridge
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