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Net weight:
Farm-made goat cheese about 1kg made at the Jouvance farm, its ashy rind with a dry but slightly moist appearance has a smooth paste with a very nice distribution of blue.
Blue Goat Cheese is a cheese made from pasteurized Goat's milk with 22% fat.
This cheese is part of the blue-veined cheese family. Its ash-white rind tugs at gray-brown, while its soft, chewy white paste is speckled with nicely distributed blue.
Established on a self-sustaining, organic, eco-farm that is a pioneer in its field. This product is selected for its texture and surprising character.
His blend of flavors is halfway between goaty notes and the marbling of blue cheese. Its goaty smell turns into a fragrant and pronounced taste once in the mouth, without being too intense.
The flavors of this Bleu de Chèvre, different from those of its cow's milk or sheep's milk counterparts, will delight both goat's milk and Blue cheese lovers.
This Goat's Blue is ideally eaten from September to May. On the wine side, it is best served with sweet wines such as a white Monbazillac AOC wine or a red Maury grenat AOC wine.
Net weight:
Farm-made goat cheese about 1kg made at the Jouvance farm, its ashy rind with a dry but slightly moist appearance has a smooth paste with a very nice distribution of blue.
Blue Goat Cheese is a cheese made from pasteurized Goat's milk with 22% fat.
This cheese is part of the blue-veined cheese family. Its ash-white rind tugs at gray-brown, while its soft, chewy white paste is speckled with nicely distributed blue.
Established on a self-sustaining, organic, eco-farm that is a pioneer in its field. This product is selected for its texture and surprising character.
His blend of flavors is halfway between goaty notes and the marbling of blue cheese. Its goaty smell turns into a fragrant and pronounced taste once in the mouth, without being too intense.
The flavors of this Bleu de Chèvre, different from those of its cow's milk or sheep's milk counterparts, will delight both goat's milk and Blue cheese lovers.
This Goat's Blue is ideally eaten from September to May. On the wine side, it is best served with sweet wines such as a white Monbazillac AOC wine or a red Maury grenat AOC wine.
