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Lou Bergier Pichin

Lou Bergier Pichin
Photo by / Forever Cheese
  • Made from unpasteurized cow's milk

  • Country of origin: Italy

  • Region: Piemonte

  • Type: semi-soft, artisan

  • Texture: buttery, open and smooth

  • Rind: natural

  • Colour: brown

  • Flavour: citrusy, floral, mushroomy

  • Aroma: grassy, milky

  • Vegetarian: yes

  • Synonyms: Lou Bergier Pichin

Lou Bergier Pichin (Lou Bergier) is made using raw cow's milk, thistle flowers and vegetable rennet in Piemonte, Italy. This toma cheese is semi-soft and delicate. The cheese's name means “small mountain shepherd” in the Occitan dialect. Lou Bergier is an open-textured cheese with a pale yellow velvety paste and mottled brown and grey rind. It is aged for 60 days, during which the cheese develops flavours of mushrooms with hints of butter and barnyard and aromas of freshly cut grass and milk.

Serve Lou Bergier with crisp white wine or lightly fruity red wine to enhance its flavour.

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