The Pecorino with Truffles
Profile and character :
uncooked, presse hard cheese
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The delicious purity of the truffle is combined perfectly with the delicate texture of the raw-milk Brie of Meaux. A specially created soft-cheese and summer-truffle (tuber Aestiyum, 3% min) preparation enhanced with white truffle-flavoured olive oils to create an explosion of tastes on the palate, where each perfectly balanced flavour finds its own place. A truly fine cheese to try without the slightest hesitation…
A Northern speciality, previously known as the ‘boule’ of Lille.
Our Mimolette is a pasteurized, pressed cheese, made in the North since the XVIIth century. The original orange colour allows it to stand out from other cheeses. In order to protect the production of French cheeses and to differentiate them from imported Dutch cheeses, a natural colouring agent, Roucou, is used. Our extra-aged Mimolette has a tasty and slightly tangy, brittle paste. The flavour strengthens over time, which is why we make sure that the cheese has matured for at least 24 months.