Product Information
This fine, smooth and creamy cheese is made from cow’s milk. The rind of the Vacherousse d’Argental is washed with salt water and during the 2 weeks of maturation, the white mould rind develops. The paste is very creamy and unfolds delicate aromas.
Region: Lyon, France
Milk: Cow
Size: 2kg whole wheel
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Region: Tuscany, Italy
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Region: Nord-Pas-de-Calais, France
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Region: South-western alps, Switzerland
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Size: approx 250g wedge cut to order
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Milk: Sheep
Size: approx 250g wedge cut to order
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Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
