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.
Red wines (Chinon)
White wines (Vouvray, Menetou-Salon)
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