Features
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Weight:
250 g
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Manufacturing process:
Fresh lactic dough
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Origin :
Auvergne
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Ingredients:
Raw goat's milk, rennet salt, ferment, onion, LACTOSE, bell bell pepper, garlic, parsley, black pepper, flavouring (flavourings (WHEAT protein), flavour enhancers: E621 and E631, sugar).
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Allergens :
Milk, Lactose, Wheat
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Packaging :
PP tray in protective atmosphere with film closure
OUR medals
Recipe idea
Goat cheese puff pastry
Ingredients
- x 1 Puff pastry
- x 1 Raw-milk goat log
- Olive oil
- Provence herbs
- 100g Bacon matchsticks or 1 slice of country ham
- Pepper
- A little milk
- Honey
Preparation
- Brown the matchsticks in a frying pan and preheat the oven to 180°C.
- Cut the puff pastry into 4 to form 4 triangles.
- On each triangle, place two thick slices of goat's cheese, a drizzle of olive oil, bacon matchsticks or country ham, and a touch of honey.
- Roll up the triangles and fold in the sides to form a tightly sealed puff pastry.
- Brush with milk to brown the puff pastries.
- Place in the oven for 15 minutes.
- Serve hot with a salad.
Food & wine pairing
- Sancerre white
- Pouilly fumé white
- Chinon
- Saint-Pourçain
- Côte du Rhône
What our customers say
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Our other cheeses
Tavelle du Vernet is a raw-milk goat's cheese. It's a melt-in-the-mouth, flavorful cheese with a long-lasting lactic aroma. Tavelle is a Bourbonnais patois word meaning "pavement".
Bûchette fraîche is a fresh raw milk cheese. It is a lactic cheese. It has a smooth, white paste. It has a light, melt-in-the-mouth taste, with lactic aromas and a pleasant freshness.
Délice de Vulcain is made in the Allier region, in the former province of Bourbonnais. Slightly creamy, Délice de Vulcain develops delicately goaty aromas.
