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Fresh, salted curds are covered with Penicillium Candidum and ripened in humid rooms to encourage the moulds to form a velvety white coat.
This typical, french log-shaped cheese takes its name from nearby Lucay-le-Male. Fresh salted curds are covered with p.candidum and ripened in humid rooms to encourage the moulds to form a velvety white coat.
Transported in a special ‘cloche’ to ensure the mould continues to ripen, this chevre has a dry, crumbly centre surrounded by a ring of soft ripened goat’s cheese, all blanketed in a soft velvet-like rind. The flavour is rich and creamy with a traditional goat’s milk tang.
Jacquin Buche de Lucay 800g Calendar Cheese Note 706094