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Cheese thermised milk cheese prepared with basil.
<24% fatThis is a cheese made from thermised cow's milk from the Dauphiné, weighing about 80g with 24% fat on finished product. It is matured in the Lyonnaise style and prepared with homemade basil from Cape Verde. The particularity of Cape Verdean basil is its particularly expressive fragrance and smell. All you need are a few basil leaves skilfully added to a secret preparation (based on brillat savarin and mascarpone in particular ;) ).
Saint Marcellin is part of the soft cheese family with a bloomy rind.
Its "lactic" flavor gives way to a fragrant, fleural taste typical of basil. A sensation of freshness ideal in this summer period.
The "lactic" flavor gives way to a fragrant, floral taste typical of basil
The color of the Saint-marcellin is light beige with tints of pink, its texture is more or less creamy and smooth depending on its maturation.
Tasted during the summer period.
Cheese thermised milk cheese prepared with basil.
<24% fatThis is a cheese made from thermised cow's milk from the Dauphiné, weighing about 80g with 24% fat on finished product. It is matured in the Lyonnaise style and prepared with homemade basil from Cape Verde. The particularity of Cape Verdean basil is its particularly expressive fragrance and smell. All you need are a few basil leaves skilfully added to a secret preparation (based on brillat savarin and mascarpone in particular ;) ).
Saint Marcellin is part of the soft cheese family with a bloomy rind.
Its "lactic" flavor gives way to a fragrant, fleural taste typical of basil. A sensation of freshness ideal in this summer period.
The "lactic" flavor gives way to a fragrant, floral taste typical of basil
The color of the Saint-marcellin is light beige with tints of pink, its texture is more or less creamy and smooth depending on its maturation.
Tasted during the summer period.
