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Traditionally it is not cut, but scraped thin layers so that it forms rosettes or carnations (the so-called fleuron) using a special rotary knife called "Girolle".
La Fromagerie Haut Val d'Ayas is the modern synthesis of the centuries-old tradition of a people attached to his land for hundreds of years breeds selected alpine cows on pastures controlled to draw the precious and rich milk, from which to obtain organic cheese with a unique taste and high quality.
The most famous and oldest cheese of Burgundy.
Cheese with creamy paste will win you over with pleasant spicy notes typical of blue cheeses.
Sweet, distinctive, pleasant, more intense as the aging progresses. IS suitable both as a table cheese and as a dessert.
Borberina is a cheese which, due to its small shape and consistency, is particularly suitable for being cooked on a plate or baked in the oven with a side dish of sautéed porcini mushrooms or with a sprinkling of truffles. It is eaten cooked on the plate accompanied by cooked vegetables and goes well with dry and fragrant white wines or a good sweetie.
The most famous English blue cheese.
Honed in beer. On the palate she decided aromatic notes of malt.