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SELLES SUR COUFFY

from £4.50

  • Loire, France

  • Goat

  • Unpasteurised

  • 150g

Cultures are added to morning milk with a little whey from a previous make before it acidifies for 1 day, it is then ladled into moulds. After a period of maturing in the moulds, it is salted with a mixture called sel gris (salt plus vegetable ash) and left to mature. They taste creamy, hints of violet and fudge, sweet, gentle and generous with a lightly vegetal tones and amazing acidity.

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  • Loire, France

  • Goat

  • Unpasteurised

  • 150g

Cultures are added to morning milk with a little whey from a previous make before it acidifies for 1 day, it is then ladled into moulds. After a period of maturing in the moulds, it is salted with a mixture called sel gris (salt plus vegetable ash) and left to mature. They taste creamy, hints of violet and fudge, sweet, gentle and generous with a lightly vegetal tones and amazing acidity.

  • Loire, France

  • Goat

  • Unpasteurised

  • 150g

Cultures are added to morning milk with a little whey from a previous make before it acidifies for 1 day, it is then ladled into moulds. After a period of maturing in the moulds, it is salted with a mixture called sel gris (salt plus vegetable ash) and left to mature. They taste creamy, hints of violet and fudge, sweet, gentle and generous with a lightly vegetal tones and amazing acidity.