This cheese was introduced to the Champagne region by travelling monks in the 13th Century. It is washed in both brine and annatto to give it its distinctive colour and appearance. The cheese has a distinctive dip which is caused by not turning the cheese over as it matures thus allowing the brine to collect and seep into the cheese. It has a rich, creamy texture that melts in the mouth. The flavours are slightly sharp and complex, and are traditionally enhanced by filling the dip with Champagne or brandy.
Try with Flûte Enchantée.
This cheese provides the top for The Palliser, one of our most popular cheese wedding cakes.
|Country Of Origin||
|Style Of Cheese||