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Palet de Bourgogne
Raymond Gaugry, famous cheese-master in Burgundy, is the creator of this artisanal cheese. Its scent, strong and persistent, is the sign of a great cheese to be discovered without delaying ! Worfed out from cow's milk, its affinage lasts a minimum of 1 month, its rind becomes wet and reddish. The rind is washed every 2 days with salted water. Its fine pâte is suave and creamy. However, its powerful and penetrating taste is less strong than the Epoisses
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Area
Burgundy |
Season
Spring - Summer - Fall - Winter |
Maturing
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Pate
Uncooked, unpressed soft cheese with a washed rind |
Milk
Cow |
Entire
Weight
125 g (4,375 Ozs)
