Beskrivning
This raw cow’s milk cheese comes from the Nantes region. It is produced in small quantities, entirely by hand, in traditional copper vats. The cheese is aged on spruce boards in a humid cellar for 4 to 8 weeks, during which it is regularly washed with Muscadet wine, giving it its beautiful ochre color. It also cooks wonderfully — for example, breaded or wrapped in bacon.
