Made by Fromagerie Guilloteau near Pelussin in the Rhone valley this cheese utilises ultra filtration techniques and modern lactic fermentation techniques to boost the protein and calcium levels in the curd.
Made with added cream and black Perigord truffles, the wheels are then ripened for three weeks under a thin white mould rind covering the cheese gradually develops a mild sweet milk flavour with a hint of mushroom.
The silky texture of the cheese distinguishes it from other traditional white rind types.
This cheese is made seasonally with one release around March and the second around September.
vailable to buy in a 2kg wheel, half wheel (1kg), quarter wheel (500g), 250g or 150g piece.
The price shown is reflective of the 15% discount.
Sizes are approximate and a final price will be determined once the piece is cut.
A further 10% discount applies for whole wheels.