ROMANS PARS DIEU
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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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: Minimum 2 weeks. For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: Cow
- Treatment: Raw milk
- Dough: Uncooked, unpressed soft cheese with a white mould
- Season(s): Spring, Summer, Fall
Ingredients:
Cow milk
Wine and cheese pairing
- RED WINE: Anjou-Villages (Cabernet-Franc grape)
- DRY WHITE WINE: Mâcon-Villages (Chardonnay grape)
Nutritional values
- FOR 100G
- Energy (KJ): 937 KJ
- Energy (KCAL): 224 KCAL
- Lipides (G): 23g
- Saturated fat (G): 15g
- Carbohydrate (G): 3g
- Sugar (G): 2.5g
- Proteins (G): 10g
- Salt (G): 1g
- Fibers (G): 0
Allergens
- Allergens: milk and dairy products