Cheese of the day:

Grafton Village Cheddar

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Fondant de Brebis

A recent creation. This cheese has been made by the owner of a Parisian restaurant. It is principally produced with raw milk from ewes. It is agro-biologic, meaning that no additives are introduced. Its soft pâte, reminding one of white flowers, sends off a subtle, fresh aroma and it is eaten in a creamy stage.

  • Made from unpasteurized sheep's milk
  • Country of origin: France
  • Region: Pyrenees
  • Type: soft, artisan
  • Texture: creamy
  • Rind: natural
  • Colour: pale yellow
  • Flavour: sweet
  • Aroma: aromatic, fresh
  • Vegetarian: no

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