BONDON À LA FLEUR DE SEL
Bondon à la Fleur de Sel
This cheese comes from the Poitou-Charentes region and it is a close cousin of the Chabichou. Delicate and consistent savours, a delicious caprine smell...
The pâte of the Bondon is firm but must keep a certain elasticity, even after a certain time of affinage.
Its dough presents white, yellow or blueish moulds.
Its characteristic: the cheese is refined with Fleur de sel (best quality unrefined salt).
Its dough presents white, yellow or blueish moulds.
Its characteristic: the cheese is refined with Fleur de sel (best quality unrefined salt).
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150 g (5.25 Ozs)
Description
- Weight: 150 g (5.25 Ozs)
- Refining: For US deliverymaturing extended over 60 days
- Cheese: Pieces
- Milk: Goat
- Treatment: ???
- Dough: Soft pâte
- Season(s): Spring, Summer, Fall
Ingredients:
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Wine and cheese pairing
- WHITE WINE: Haut-Poitou (Sauvignon, Chardonnay grapes)
Nutritional values
- FOR 100G
- Energy (KJ): 0
- Energy (KCAL): 0
- Lipides (G): 0
- Saturated fat (G): 0
- Carbohydrate (G): 0
- Sugar (G): 0
- Proteins (G): 0
- Salt (G): 0
Allergens
- Allergens: ???