$21
Pelardon is a traditional, unpasteurised, fresh table cheese made from goat’s milk. The thin, wrinkled, natural rind has white and pale blue moulds. Softer and more mousse-like than most goat’s milk cheeses when young, the flavour of Pelardon suggests sour cream with walnut oil, balanced by a gentle, salty finish. When aged, the rind has a different goaty aroma and an intense Brazil-nut sweetness. The texture is drier, but the cheese is still very creamy. It is made in several areas in the Languedoc region.
Piece of 60g
Best before: 1 week after the delivery
Origin : France, Languedoc-Roussillon
Farmhouse cheese: Yes
Milk: Raw
Texture : Soft with bloomy rind
Fat (%) : 28
Pairing: Dry White wine
Seasonality : May-September
Animal : Goat
Intensity : medium
Intensity: medium
PDO/AOP : Yes
Appearance : Creamy
A soft pate goat cheese, medium intensity and 2 weeks maturation.
Piece of 250g AOP certification (protected designation of origin)
Eat by date: 10 days after the delivery
Tour Guyotte is a raw goats’ milk cheese from Burgundy. It’s a soft, mossy, spring goat cheese covered either with silvery green or rusty orange tinged molds. It’s named after the Guyotte, a small river in the Saône-et-Loire department of the Bourgogne region, and a tributary to the Doubs and, ultimately the Rhône.
Piece of 250g
Best before: 1 week after the delivery
Order by MONDAY 6pm for a delivery FRIDAY .
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