Features
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Weight:
120 g
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Manufacturing process:
Lactic and bloomy-rind cheese
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Origin :
Auvergne
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Ingredients:
Whole goat's milk, rennet salt, ferment, vegetable charcoal
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Allergens:
Raw goat's milk, vegetable charcoal
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Packaging :
Wooden and cardboard trays
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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.
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
