Long Cendré Cheese
Long Cendré is a very fine and elegant raw-milk goat's milk cheese, made even deeper by aging under ashes, which makes the rind dark and slightly pleated. Its paste is firm and homogeneous with an ivory color, while its flavor is light and mild, with a good taste of goat's milk. An artisanal product made in the Fontenille-Saint-Martin-d'Entraigues factory, between Poitiers and Saintes, the cradle of goat's cheese.
- Type Raw milk
- Texture Creamy
- Rind Floral
- Color White
- Flavor Savory and milky
- Aroma Goat milk
Raw milk is the key element in the production of high-quality dairy products. In France it is a real cult, in fact all cheeses to have the AOP designation must necessarily be raw milk. The reason is as follows: the link between the cow, the pastures and the artisan art specific to each region. In fact, raw milk must be processed within a few hours of milking, which means a product that encompasses all the flavor of the region of production.
Long Cendré Cheese
Owner Pascal Beillevaire began his entrepreneurial adventure in the 1980s with the mission of producing true artisanal butter, as per his family tradition. He then started from village markets and regional events, and success was not long in coming. However, the fame and growth of the Beillevaire family's business, even international, has not changed Pascal's mission; in fact, it is still the only company in France that works with raw milk and churns butter in wooden churns. Not only butter production, but also a benchmark for cheese aging, with its own quarries scattered throughout the various AOP designation regions.
Nome prodotto: formaggio Long cendre a latte termizzato
Ingredienti: LATTE termizzato di capra, sale di cenere, fermenti lattici (LATTE), caglio animale
Origine del latte: Francia
Temperatura di conservazione: conservare a 4 – 8°C
Bollo CE: FR 44.087.045 CE
Indirizzo e ragione sociale: Beillevaire 44270 Machecoul St Meme Francia
Gli ingredienti che contengono allergeni sono evidenziati in GRASSETTO.
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