SAINT ROMANS
Saint Romans
Some cheeses have continued to be produced in their region of origin, and are still known by their old names, while the milk used to produce them has changed with time. St Romans is one such cheese.
It used to be a fermier goat's milk cheese, but now it is almost exclusively an artisanal cow's milk cheese. It smells slightly of the cellar in which it is matured. Affinage lasts for at least 3 weeks.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: Minimum 3 weeks. For US delivery maturing extended over 60 days
- Cheese: Pieces
- Milk: Cow
- Treatment: Raw milk
- Dough: Uncooked, unpressed soft cheese with a white mould
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
Cow milk
Wine and cheese pairing
- RED WINE: Crozes-Hermitage (Syrah grape)
Nutritional values
- FOR 100G
- Energy (KJ): 1644 KJ
- Energy (KCAL): 393 KCAL
- Lipides (G): 32g
- Saturated fat (G): 20g
- Carbohydrate (G): 0.3g
- Sugar (G): 0g
- Proteins (G): 23g
- Salt (G): 2g
Allergens
- Allergens: milk and dairy products