Cheese Chabichou Le Coteau 160gr Pack
Item No. IDA0WW0000093
The cheese comes in the shape of a truncated cylinder called "bonde", approximately 6 cm in height and 5 to 6 cm in diameter. After 10 days of the maturing process, Chabichou contains a minimum 45% fat and comes coated with a thin layer of grey-blue islets. If the cheese is made by a farmstead, it i
Description
The cheese comes in the shape of a truncated cylinder called "bonde", approximately 6 cm in height and 5 to 6 cm in diameter. After 10 days of the maturing process, Chabichou contains a minimum 45% fat and comes coated with a thin layer of grey-blue islets.
If the cheese is made by a farmstead, it is naturally allowed to develop the mould, whereas Penicillium is inserted into the cheese if made by a dairy. The cheese is sold at a minimum maturing age of 2 weeks but may be matured for five to six weeks to acquire an intense aroma and flavour.
If the cheese is made by a farmstead, it is naturally allowed to develop the mould, whereas Penicillium is inserted into the cheese if made by a dairy. The cheese is sold at a minimum maturing age of 2 weeks but may be matured for five to six weeks to acquire an intense aroma and flavour.
Specifications
- Country of Origin
- France
- Storage Temperature
- Chilled Cheese 4°C
- Unit of Measure
- Pack
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There are no reviews yet.
Cheese Chabichou Le Coteau 160gr Pack
Item No. IDA0WW0000093
The cheese comes in the shape of a truncated cylinder called "bonde", approximately 6 cm in height and 5 to 6 cm in diameter. After 10 days of the maturing process, Chabichou contains a minimum 45% fat and comes coated with a thin layer of grey-blue islets. If the cheese is made by a farmstead, it i
Description
The cheese comes in the shape of a truncated cylinder called "bonde", approximately 6 cm in height and 5 to 6 cm in diameter. After 10 days of the maturing process, Chabichou contains a minimum 45% fat and comes coated with a thin layer of grey-blue islets.
If the cheese is made by a farmstead, it is naturally allowed to develop the mould, whereas Penicillium is inserted into the cheese if made by a dairy. The cheese is sold at a minimum maturing age of 2 weeks but may be matured for five to six weeks to acquire an intense aroma and flavour.
If the cheese is made by a farmstead, it is naturally allowed to develop the mould, whereas Penicillium is inserted into the cheese if made by a dairy. The cheese is sold at a minimum maturing age of 2 weeks but may be matured for five to six weeks to acquire an intense aroma and flavour.
Specifications
- Country of Origin
- France
- Storage Temperature
- Chilled Cheese 4°C
- Unit of Measure
- Pack
Reviews (0)
There are no reviews yet.