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Weight: 500
Maturation: 10 days to 1 month at least
Cheese Type: Uncooked, Pressed cheese
Persillé de Brebis is a small and rustic ewe milk cheese with a special making off. Don’t be fooled by its name ”Persillé‘’ (marbled in French), which usually means that a cheese features some blue veins. Here the marbling comes from its making process. As many other Savoyard cheese, a lot of extra steps are needed to produce a Persillé de Brebis. Day after day, the cheesemaker add more curd on top of the one of the day before. When he gets the right quantity of curd milk and when the acid lactic starts its developement, the curd is then molded to create the cheese shape. The acidity of the curd will give the incredible taste and texture of this cheese. Crumbly, sweet and sour with citrus notes, Persillé de Brebis will surely please the connoisseurs. The mold (don’t be scared, that’s natural and good) surrounding the cheese is edible and add an extra mushroom and underwood flavours that brings even more complexity on the palate.
Wine Pairing:
Red wines (Chinon)
White wines (Vouvray, Menetou-Salon)
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Your Cheese Club Team
1 review for Persillé de Brebis
Myriam –
It is one of my favorite cheese ! Amateur of ewe’s milk rustic cheese, I was really pleased with this cheese ! I like to eat it just as a snack without bread. the rind bring a very nice mushroom/ cave smell it is amazing !
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