Maturation: Minimum 7 weeks
Cheese Type: Uncooked, Pressed soft cheese with washed rind
It’s been a thousand years since these family recipe was at first produced by the monks from Abbeye of Talloires. For the Abbeye anniversary, a local farmer and the Michel family decided to pay tribute to the product by re-producing the cheese and patiently refining it into their cave. The father, Raymond Michel, is the one in charge of taking care of these Moelleux, hence its name the Moelleux du per’ Michel. This raw cow’s milk cheese has an unctuous paste similar as a Reblochon. Beyond its rustic look, its paste relealses a beautiful aroma palette of fruits, butter, and grass. Recommended for connoiseur and adventurous public.
Red wines (Beaujolais)
White wines (Gewurztraminer, Riesling, Tokay Pinot Gris)
You are very special to us.
We have appreciated your business over the years and want to make sure you know how important you are to our business.
As a result, we are offering you all of our products at the Monthly Offer rate, anytime, all of the time.
We may also provide you with other benefits along the way.
Cheese Club Team