Loreze

Claousou

Weight: 250

Maturation: 12 days

Cheese Type: Uncooked, Unpressed soft cheese with natural rind

Claousou is runny and unctuous cheese produced with thermized ewe milk and aged for a minimum of 12 days. Surrounded by a collar band of spruce wood made in Jura region in France, its washed rind reveals a white shinny paste that offers subtle woody and forest flavours, well balanced by the richness of the cheese.

Wine Pairing:

Red wines (Cabernet Sauvignon, Rioja)
White wines (Chardonnay, Pinot Gris, Verdejo)

Thermized
Sheep
Full

Average Retail Price in Singapore: SGD Exclusive

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Cheese Club Team

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