Maturation: 4 weeks
Cheese Type: Uncooked, Pressed soft cheese with washed rind
Le Moelleux du Revard is a young cheese: it was born in Savoie in 2008 near Aix-les-Bains. Its creator, the Schmidhauser family, was inspired by a cheese that had then disappeared, the Vacherin des Bauges.
Its generous and unctuous paste makes it a gourmet cheese… But it is its balsamic fragrance that shapes its true identity: a balanced aromatic distribution of resinous flavours, diffused in the paste by the spruce strap used to enclose it. Matured for a month, the Moelleux is patiently and regularly washed revealing itself little by little over the days, while the rind acquires pink-orange tones over time.
Discover its decadent and festive version made with Black Truffles! Garnished with pieces of black truffles (tuber melanosporum) , the Moelleux turns into a divine treat to be shared with friends and family!
This cheese can also be enjoyed warm (20 minutes in an oven at 200 degrees)
Red wines (Beaujolais)
White wines (Gewurztraminer, Riesling, Tokay Pinot Gris)
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