Product sold individually. Average weight: 250 G
Special reserve with natural rind respecting point by point the requirements of my specifications French manufacturing, with fresh milk; priority given to cheeses made in spring and autumn; aging in old natural cellars of red bricks at room temperature on fir wood shelves; weekly brushing of the cheeses, by hand and maturing checks with a boxwood mallet and depending on your choice of a more or less muted rind, controlled by us in Boulogne-sur-Mer.
Hard cheese cooked with pasteurized cow's milk - About 3500g for a whole piece
26% fat in the finished product
Ingredients: Color E160b, salt, lactic ferments, rennet