Maturation: 3 to 4 weeks
Cheese Type: Uncooked, Unpressed cheese
The Mignon de Brebis is a pasteurized sheep’s milk cheese, with a soft paste and a natural and caramelized rind, created by Dominique Bouchait, Meilleur Ouvrier de France, from the Fromagerie du Mont Royal located in Montréjeau in the Haute-Garonne.
Its rind, thin and orange-brown in colour given by a caramel colouring, is covered with a uniform white duvet. Its cream-coloured paste is supple, smooth and shiny.
It offers a scent of milk and fresh grass with an extremely melting in the mouth paste, whose taste of cream and milk develops over time.
“Light red wines (Pinot noir, Beaujolais)
Fresh young white wines (Sauvignon, Chenin, Vermentino)
Sparkling wines (Champagne, Prosecco)”
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