Buche Fontenay Cheese 200g
Description : Small smooth log with a fine grey-blue edible rind and a very white paste
Fab process : Once rennet added, the curds are ladled by hand into conical moulds, then drained and ash salted, After removing, the cheese is left to mature for a minimum of 10 days in a cool damp and well-ventilated ripening room
Taste : subtle nuances, nut notes
Tasting : If the cheese is in a cold place, it should be taken out at least 1 hour before the tasting. The ideal temperature is about 18°C. Keep it in the wrapping paper in the refrigerator crisper.