MASCARE
Mascare
A seasonal cheese from the "provençales" Alps.
Its characteristic is a mixture of cow and goat milks. The leave helps the cheese to mature and if you put it in a cellar during 15 days you will have a creamy and strong cheese.
Its characteristic is a mixture of cow and goat milks. The leave helps the cheese to mature and if you put it in a cellar during 15 days you will have a creamy and strong cheese.
This combination gives the cheese a floral aroma and it develops a taste of thyme with a slight after taste of pepper. A very thin rind with a tender pate.
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110 g (3.85 Ozs)
Description
- Weight: 110 g (3.85 Ozs)
- Refining: 3 weeks
- Cheese: Entire
- Milk: Cow
- Treatment: Raw milk
- Dough: Uncooked, unpressed soft cheese with a washed rind
- Season(s): Spring, Summer, Fall
Ingredients:
Cow milk
Wine and cheese pairing
- RED WINE: Côtes du Ventoux (Grenache, Cinsault, Syrah grapes)
Nutritional values
- FOR 100G
- Energy (KJ): 1296 KJ
- Energy (KCAL): 312 KCAL
- Lipides (G): 25g
- Saturated fat (G): 20g
- Carbohydrate (G): 1g
- Sugar (G): 0.5g
- Proteins (G): 21g
- Salt (G): 0.4g
Allergens
- Allergens: Milk and dairy products