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Romans Part Dieu
Romans Part Dieu is very similar to Saint Marcellin, by its origin - the Dauphiné - and its method of production. Only the form is different. The cheese is presented in a disk form 10 centimetres high (4 inches) and 1.5 centimetres thick (0.55 inches). Like the Saint Marcellin it is rich and creamy. A cheese that melts in the mouth. After 2 weeks of maturing, the white pâte becomes creamy and then deliciously runny.
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FRANCE +33 2 47 66 17 17 info@fromages.com Fromages.com - The best of french cheeses - le meilleur des fromages français. http://www.fromages.com/media/uploads/fromage/detail_135_1.jpg
Romans Part Dieu is very similar to Saint Marcellin, by its origin - the Dauphiné - and its method of production. Only the form is different. The cheese is presented in a disk form 10 centimetres high (4 inches) and 1.5 centimetres thick (0.55 inches). Like the Saint Marcellin it is rich and creamy. A cheese that melts in the mouth. After 2 weeks of maturing, the white pâte becomes creamy and then deliciously runny.
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Area
Rhône-Alpes |
Season
Spring - Summer - Fall |
Maturing
Minimum 2 weeksFor US deliverymaturing extended over 60 days |
Pate
Uncooked, unpressed soft cheese with a white mould |
Milk
Cow |
Entire
Weight
200 g (7 Ozs)
Pairing cheese and wine
Red wine: Anjou-Villages (Cabernet-Franc grape)Dry white wine: Mâcon-Villages (Chardonnay grape)
