BRIQUETTE DE BREBIS
Briquette de Brebis
The Briquette de brebis is produced in the Averyon region from the same milk that is used to make the Roquefort and the Perail.
The briquette de brebis is matured for three weeks in a humid cellar.
The briquette de brebis is matured for three weeks in a humid cellar.
Production starts in February and carries through to the autumn.
The Briquette de Brebis is a creamy cheese with a delicious nutty taste.
Under its natural rind, the pate is soft, slightly pressed, and uncooked.
The Briquette de Brebis is a creamy cheese with a delicious nutty taste.
Under its natural rind, the pate is soft, slightly pressed, and uncooked.
We have selected the best cheeses for you. Discover our selection by clicking on the button below and buy Briquette de Brebis directly online.
220 g (7.7 Ozs)
Description
- Weight: 220 g (7.7 Ozs)
- Refining: Fresh: minimum 2 weeks. Semi-Fresh: minimum 4 to 5 weeks. Matured: minimum 6 to 8 weeks
- Cheese: Pieces
- Milk: Ewe
- Treatment: ???
- Dough: Soft pâte
- Season(s): Spring, Summer
Ingredients:
???
Wine and cheese pairing
- WHITE WINE: Condrieu
Nutritional values
- FOR 100G
- Energy (KJ): 0
- Energy (KCAL): 0
- Lipides (G): 0
- Saturated fat (G): 0
- Carbohydrate (G): 0
- Sugar (G): 0
- Proteins (G): 0
- Salt (G): 0
Allergens
- Allergens: ???