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 pieces 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.
Red wines (Beaujolais)
White wines (Gewurztraminer, Riesling, Tokay Pinot Gris)
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Your Cheese Club Team
1 review for Moelleux with Truffle
Truffle favour stronger when serve cold while the melting texture is tempting when hot
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