Maturation: 6 weeks
Cheese Type: Uncooked, Pressed cheese
Originated from Aveyron, the Cabasses de Millau is a typical Southwest cheese. Made with ewe milk and matured for 6 weeks, its brown-yellow paste has a hard, yet supple texture. In the mouth, the cheese has a slight aroma of ewe milk, alongside notes of mushrooms and grass. Perfect for those who love acidic and sharp flavours. To be paired with slices of bread and cherry jam!
White wines (Pinot Gris, Riesling)
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Cheese Club Team