Maturation: minimum 6 months
Cheese Type: Cooked, Pressed semi-hard cheese
A real Savoyard family story: produced in Thurgovie canton in Switzerland, the cheese is sent to one of the cousin of the family who is French and live in Savoy. It is refined there.
The exceptional quality of the milk and the 6 months of affinage give an incredible taste to the Swiss and French cheese. Franck and fruity, the cousin has an ivory and firm paste with a rich underlying creaminess. It is recommended to drink an Apremont de Savoie and eat a slice of toasted sourdough bread to sublime the cheese.
Red wines (Cotes de Beaune, Beaujolais)
White wines (Chardonnay, Gewurztraminer)
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Cheese Club Team
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