Limousin

Correzon Torchon

Weight: 230

Maturation: 1-3 months

Made in the Limousin region, Correzon Torchon is a strained cream cheese using the savoir faire of the region. Traditionally, in this region as in Auvergne, the cheese used to be strained in front of the Houses to show the wealth. As the name say it, Correzon is strain in a clothes called ‘torchon’ in french during 2 days to give this particular texture. Salted, the cheese is then, mature between 1 to 3 months. The paste is white and dense. A bit crumbly but mellow when you have it in your mouth. Milky, lemony and yoghut like it is pleasant spread on a tasted bread.

How to eat?

Eat it with some fine slices of cucumber and red french radish.
Raw
Cow
Full

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