Moelleux with Truffle

(1 customer review)

Weight: 300

Maturation: 4 weeks

Cheese Type: Uncooked, Pressed soft cheese with washed rind

Le Moelleux du Revard is a young cheese: it was born in Savoie in 2008 near Aix-les-Bains. Its creator, the Schmidhauser family, was inspired by a cheese that had then disappeared, the Vacherin des Bauges.

Its generous and unctuous paste makes it a gourmet cheese… But it is its balsamic fragrance that shapes its true identity: a balanced aromatic distribution of resinous flavours, diffused in the paste by the spruce strap used to enclose it. Matured for a month, the Moelleux is patiently and regularly washed revealing itself little by little over the days, while the rind acquires pink-orange tones over time.

Discover its decadent and festive version made with Black Truffles! Garnished with Fulls of black truffles (tuber melanosporum), the Moelleux turns into a divine treat to be shared with friends and family!

The Moelleux can be eaten cold or hot as a Mont d’Or.

Wine Pairing:

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



1 review for Moelleux with Truffle

  1. Rain

    Truffle favour stronger when serve cold while the melting texture is tempting when hot

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