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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)
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
1 review for Moelleux with Truffle
Rain –
Truffle favour stronger when serve cold while the melting texture is tempting when hot
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