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)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team