With this cheeseboard, I wanted to share with you my passion for some products.
I carefully selected, 3 classical cheeses a Sainte Maure de Touraine with a straw in the middle, a Comté 18 months old carefully matured and a Saint Nectaire caved on rye straw.
And 3 original and less know cheeses: Bleu des Causses made like Roquefort but with cow milk, Petit Fermier au Chablis soft and strong, with a washed rind, then Perail des Cabasses a ewe cheese smooth and creamy.
Bon Appétit,
Xavier Thuret
*