Moelleux Per’Michel

Weight: 350

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.

Wine Pairing:

Red wines (Beaujolais)
White wines (Gewurztraminer, Riesling, Tokay Pinot Gris)




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