Bleuchâtel

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

Nutrition Facts per 100g
Water
45g
Protein
17g
Fat
36g
Minerals
2g
Calories
392 kcal
Joules
1638 Kj
Producer Didier Germain, Fromagerie Les Martel, Les-Ponts-de-Martel
Appearance Dry rind, slightly grey
Size Ca. 5 lbs round wheel, 7" diameter, 3.5" high
Fat in Dry Matter Min. 55%
Paste Creamy, dense blue veins
Holes Small and few
Affinage Min. 2 to 3 months
Best Sold Within 60 days after affinage
Taste Fresh due to the cream, aromatic to intense flavors, a hint of tanginess in the finish