This is a raw milk cheese that comes from the farms in the Rhone-Alpes area of France.
The French call this caille doux. Caving is a least two weeks.
The taste is creamy and soft and will delight amateurs of soft cow’s cheeses.
The rind, pate and flavour of this little cheese are soft, as in the production method a soft curd is used.
The pate is uncooked and unpressed, the rind has a natural yellow mould.
Red wine: St Amour (Gamay Noir grape)
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