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Pavé du Berry
The pave du Berry comes from the region around Chavignol, famous for it goats’ cheeses. It has many of the same characteristics as the Crottin. It can be eaten fresh, semi-dried or dry. The pave du Berrry is at its best accompanied by a well baked country loaf of bread and a young, cooled Sancerre. The taste is delicate and refreshing ; after a few weeks maturing in the cellars the taste becomes more pronounced. Like the crottin, it has a white ivory pâte.
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The pave du Berry comes from the region around Chavignol, famous for it goats’ cheeses. It has many of the same characteristics as the Crottin. It can be eaten fresh, semi-dried or dry. The pave du Berrry is at its best accompanied by a well baked country loaf of bread and a young, cooled Sancerre. The taste is delicate and refreshing ; after a few weeks maturing in the cellars the taste becomes more pronounced. Like the crottin, it has a white ivory pâte.
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Area
Centre |
Season
Spring - Summer - Fall |
Maturing
2 to 3 weeks |
Pate
Soft pâte |
Milk
Goat |
Entire
Weight
320 g (11,2 Ozs)
Pairing cheese and wine
Sancerre
