Tarentais This fermier cheese comes from the Tarentaise region of Savoie. After 4 weeks of ripening, a slight blue mould covers the rind. After another week a red and blue mould develops. Affinage takes from 2 weeks to 3 months. The cheese may also be eaten fresh.   White wine: Crépy (Chasselas grape)

Region : Rhône-Alpes Seasons :        200 Grams From 15 days to 3 months Soft pâte Cow Milk How to cut your cheeses.