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A soft, washed-rind cheese made from raw cow’s milk. It holds Protected Designation of Origin (PDO) status and is produced in Haute-Savoie, France, at the foothills of the Alps.
Softer than Brie, it is creamy, nutty, and has a pronounced grassy aroma. The cheese is matured for about four weeks in caves or humid stone cellars. It is washed with whey every two days, which gives the rind its brown colour with a thin bloom of white mould. Wonderful with a supple Bordeaux or a more mature Burgundy Pinot Noir.
Ingredients: raw cow’s milk, rennet, salt.
Allergens: contains milk.
Nutrition (per 100 g):
Energy 1360 kJ / 328 kcal; Fat 27.4 g, of which saturates 18.8 g; Carbohydrates <0.5 g, of which sugars <0.5 g; Protein 19.9 g; Salt 1.2 g.
Storage: keep refrigerated at 4–8 °C.
