Half “Petit Agour” with Truffle

Weight: 375

Maturation: 2 to 4 months

Cheese Type: Uncooked, Pressed soft cheese with washed rind

Agour is a traditional ewe’s milk cheese, made by the eponymous cheese dairy, situated in the Basque Country. This cheese making factory was born in 1970 and after a fast expansion it. Nowadays, it includes a whole range of basque specialties, the truffle agour is part. The sweetness of the ewe’s cheese with the alliance of the white summer truffle is well balance. The cheese is slightly fruity, mushroomy and delicate. The texture is Hard but really smooth and melty in the mouth. You can use the girolle cutter to make some flower as Tete de Moine cheese.

Wine Pairing:

Red wines (Burgundy, Alsace Pinot Gris)
White wines (Sancerre, Dry Riesling)
Champagne

Raw
Sheep
Cut

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Best Before: 30 Jul 2024

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