Bouyssou

This cheese is only produced by the farmers in the Averyron region of France. It is matured in freshly ground wood ashes. The taste is characteristic of the arid land and tender fruits of the south of France. This is a very soft cheese, with a thin white rind, and a creamy pate.

Weight
180 g
(6,3 Ozs)
Maturing
3 weeks
Entire
Season
Spring
Summer
Fall
Pairing wine

Red wine: Marcillac (Fer Servadou, Cabernet-Franc grapes)

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