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Mothais sur Feuille

Mothais sur Feuille - cheese - fromage EUR Disponible

This cheese was born in the Deux-Sevres region, where it is still produced on the farms. Goat’s cheeses, unlike mothais, are generally ripened in drier and better ventilated cellars than most of the other cheeses. The Mothais is the exception as it is matured in a very humid cellar with no ventilation. The flavour is soft and delicate, it literally melts in ones mouth. The maturing process of the mothais takes three to four weeks and the cheeses are dried out by placing them on a chestnut leaf. They are turned every four days.

Fromages.com Avenue Vatel
37000 TOURS
FRANCE
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This cheese was born in the Deux-Sevres region, where it is still produced on the farms. Goat’s cheeses, unlike mothais, are generally ripened in drier and better ventilated cellars than most of the other cheeses. The Mothais is the exception as it is matured in a very humid cellar with no ventilation. The flavour is soft and delicate, it literally melts in ones mouth. The maturing process of the mothais takes three to four weeks and the cheeses are dried out by placing them on a chestnut leaf. They are turned every four days.


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Season
Spring - Summer - Fall
Maturing
3 weeks minimum For US delivery maturing extended over 60 days

Entire

Weight
240 g (8,4 Ozs)

Pairing cheese and wine

White wine: Haut-Poitou (Sauvignon, Chardonnay grapes) Red wine: Touraine (Gamay Noir, Cabernet-Franc grapes)


 

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