Lorèze

Claousou

Weight: 250

Maturation: 12 days

Cheese Type: Uncooked, Unpressed soft cheese with a natural rind.

Made with a collar band of spruce

Claousou is runny and unctuous cheese produced with thermized ewe milk and aged for a minimum of 12 days. Surrounded by a collar band of spruce wood made in Jura region in France, its washed rind reveals a white shinny paste that offers subtil woody and forest flavours, well balanced by the richness of the cheese.

Store in the fridge, wrapped in cheese paper, and consume within a few days.

Wine Pairing:

Red wines (Cabernet Sauvignon, Rioja)
White wines (Chardonnay, Pinot Gris, Verdejo)

Thermized
Sheep
Full

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