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Massadel
This is a barely ripened and pleasantly sour fermier cheese that reflects the high quality of the milk from which it is made. It is often eaten for breakfast, seasoned with ground pepper. Although it can be eaten fresh affinage may take up to 3 or 4 weeks. To be noted: its original hexagonal shape !
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Area
Midi-Pyrénées |
Season
Spring - Summer - Fall |
Maturing
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Pate
Soft pâte |
Milk
Goat |
Entire
Weight
100 g (3,5 Ozs)
