Cow Milk, Semihard, Thermized
Didier Germain is the maker of the famous Gruyère aged by Rolf Beeler. But like many other cheesemakers these days he uses his creative side to introduce new products. One of the most acclaimed is this blue, made of heated cow's milk and added cream. It is an example of intense flavor combined with a creaminess for excellent balance.
Aged for a minimum of 2 to 3 months the Bleuchâtel is also very versatile: It is a jewel on every cheese plate, an unctuos dessert, but it will also enhance any salad or sauce.
INGREDIENTS: Thermized cow's milk, cream, salt, rennet, enzymes, penicillium