Milk is collected from a small farming cooperative of dairies within 30km of their family-owned fromagerie and a selected blend of cultures is used to develop flavour in the curd, with nearly 25 litres of milk needed to create just one 3kg wheel. After 24 hours, they are carefully removed from the moulds and a generous dose of salt is rubbed on the surface before maturation of 4 – 8 weeks in Dongé’s cellars. A thin, pencillium candidum rind develops, as well as traditional raw milk flavours of mushroom and butter.
Available in 2 formats:
1kg 706322 | 3kg 706321