Cheeses like the Gour Noir are the labor of love from farmer families passionate about their products. The goat’s milk produces a delicate little cheese called the Gour Noir. The taste is full of subtle flavors with an accent on the savor of goat’s milk. The affinage (maturity) leaves the pate crisp and flaky so the Goru Noir is best appreciated on a slice of country bread.
This exceptional product is made of Nangis Brie, which is less strong and is able be in perfect synergy with the truffle. The cheese is cut into two then coated with a summer black truffle preparation (2.5/), mascarpone cheese and the creamy part of the brie, then closed again.
For more than 10 centuries, the Roquefort is produced near by the village of Roquefort-sur-Soulzon (Aveyron). After the Comte, it is one of the most popular cheese in France.
