Features
-
Weight:
200 g
-
Manufacturing process:
Lactic dough
-
Origin :
Auvergne
-
Ingredients:
Raw goat's milk, rennet salt, ferment, garlic, pepper.
-
Allergens:
Raw goat's milk
-
Packaging:
Wooden crate on mulch
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
Read more
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Read more
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Previous
Next
Our other cheeses
Thick cylinder 12 cm in diameter, bloomy grey rind Soft, white, uncooked pressed cheese Delicately fruity aroma with a hazelnut flavour
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.