Northern French Cheeses
BEURRE de BARATTE
Pasteurised Cows' Milk from Normandy, France Rodolphe le Meunier The Baratte process constitutes of separating the milk, spinning the heaviest part into a creamy and thick consistency, and later reïnjecting the butter with cream, for a decadent and sumptuous texture and flavour. |
LIVAROT
Pasteurised Cows' Milk Animal Rennet from Pays d'Auge, France Fromagerie E. Graindorge pair with... Norman Cidres, Calvados, Dry Rieslings This ancient and reputable cheese sports a plump and oozing texture with a strong aroma and a rich, nutty, barnyard flavour. A classic. |