Origin : France, Ile de France Milk : Raw Texture : Soft with bloomy rind Fat : (%) : 27 Wine: Dry Red Wine Seasonality : April-September Animal : Cow Intensity : medium PDO/AOP : Yes Appearance : Creamy Pregnant woman: No
The protected designation of origin “Coppa de Corse is characterized by an range of aroma rich and complex, a soft flavor with a light taste of hazelnut, a soft texture and and incredible smoothness.
Origin : France, Corsica Animal : Nustrale black Pork born and raised in Corsica and fed with chestnut
Bleu des Causses is a French blue cheese made from milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979. Traditionally, the cheese was made from a mixture of sheep’s milk mixed either with cow’s or goat’s milk. But according to French cheese laws, the cheese came to be made exclusively from cow’s milk. Bleu des Causses has a high-fat content of 45% and is matured for at least seventy days. However, the cheese can also be matured for up to six months in Gorges du Tarn’s natural limestone caves to develop a full and fine flavour. The cheese is similar to Blue d’Auvergne in many ways, despite Bleu des Causses having a noticeably firmer, creamier texture and spicy flavours. Bleu des Causses produced in winter and summer slightly differ in texture and flavour. Cheeses made in winter are light in colour than their summer equals. The winter produce also tends to be slightly drier. A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce brings out their unique grassy and clover flavours.
Burrata is a cheese originally from Apulia in Italy. This one has nice summer truffle taste. It can be tasted fresh with a touch of salt and pepper or more mature as the mozzarella.
