CABRIS CENDRÉ
A goat cheese who will be apreciate by young people
His origin from middle of France (Poitou Charentes), a region where you can find most of the goats. It's a farmer's production with small quantities.
Cabris cendré got a thin crust of ash. To make 180g of this cheese we need around 2 liters of milk, it's why when you taste it you feel the very smooth pate of the cheese. When you cut it you can see a soft and tender pate a pure pleasure.You can asociate a white wine as Sauvignon Blanc or Sancerre Blanc.
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180 g (6.3 Ozs)
Description
- Weight: 180 g (6.3 Ozs)
- Refining: 2 weeks
- Cheese: Entire
- Milk: Goat
- Treatment: Raw milk
- Dough: Soft pâte
- Season(s): Spring, Summer, Fall
Ingredients:
lait cru de chèvre, ferments lactiques, sel, présure
Wine and cheese pairing
- WINE: ???
Nutritional values
- FOR 100G
- Energy (KJ): 1230
- Energy (KCAL): 296
- Lipides (G): 20
- Saturated fat (G): 18.5
- Carbohydrate (G): 1.36
- Sugar (G): 0.5
- Proteins (G): 19
- Salt (G): ‹1
Allergens
- Allergens: Milk