SELLES SUR COUFFY
Loire, France
Goat
Unpasteurised
150g
Cultures are added to morning milk with a little whey from a previous make before it acidifies for 1 day, it is then ladled into moulds. After a period of maturing in the moulds, it is salted with a mixture called sel gris (salt plus vegetable ash) and left to mature. They taste creamy, hints of violet and fudge, sweet, gentle and generous with a lightly vegetal tones and amazing acidity.
Loire, France
Goat
Unpasteurised
150g
Cultures are added to morning milk with a little whey from a previous make before it acidifies for 1 day, it is then ladled into moulds. After a period of maturing in the moulds, it is salted with a mixture called sel gris (salt plus vegetable ash) and left to mature. They taste creamy, hints of violet and fudge, sweet, gentle and generous with a lightly vegetal tones and amazing acidity.
Loire, France
Goat
Unpasteurised
150g
Cultures are added to morning milk with a little whey from a previous make before it acidifies for 1 day, it is then ladled into moulds. After a period of maturing in the moulds, it is salted with a mixture called sel gris (salt plus vegetable ash) and left to mature. They taste creamy, hints of violet and fudge, sweet, gentle and generous with a lightly vegetal tones and amazing acidity.