Crottin Fermier du Buron

(1 customer review)

Weight: 60

Maturation: minimum 4 weeks

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

From Laiterie de la Voueize, this farmhouse crottin is made fron raw goat’s milk in Auvergne.

Matured for 45 days, Crottin du Buron has a fine white rind hiding a firm and slightly crumbly texture with a strong and complex taste.

Wine Pairing:

Red wines (Cotes du Rhone, Pinot Noir)
White wines (Sauvignon, Sancerre)
Sparkling wines (Champagne)



1 review for Crottin Fermier du Buron

  1. Claud

    Nice little piece to snack on

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