||Organic pasteurised cow
|Avg. Fat Content
||200g fixed weight
|Qty Per Box
Third generation cheese maker Matthieu Megard uses local
organic milk to make his range of cheeses. Longing for the traditional cheeses
of the French Alps where he grew up, Matthieu set out to make cheeses that
reflected the local Victorian terroir whilst capturing the essence of some of
France’s most loved cheeses. The result is a compact range of handmade organic
cheeses; all rich and full of flavour.
L’Artisan Fermier is a semi-hard, smear ripened cheese reminiscent of a classical Morbier with an ash layer through its centre. It is pressed for 12 hours in cloth, salted in a brine bath and then smeared every second day with a brine solution. After six weeks, the rind develops a reddish tinge and is slightly sticky to touch. It has a well-rounded nutty flavour with the slightest smokey finish and develops a stronger earthy character as it matures. It’s a great table cheese and melts well, too.
|Avg. servings per kilo: 20 serving size: 50g
||Avg. per serve
| - Saturated
| - Sugars
Salt, Cultures, Calf Rennet, Minera Ash.
Whilst all care has been
taken to ensure this information is correct, please refer to the product
label for further information.
Calendar Cheese Co.