ROMARIN
Romarin
This cheese made from goat's raw milk can be eaten at various stages of affinage. One can eat it fresh or after 2 months of affinage. This cheese has beautiful notes of milk and rosemary (some bits for decoration, but especially a regular bath in scented essential oils).
The pâte is white, compact and slightly wet. The odor is frank and the taste slightly acidulous. After 1 month of affinage savour becomes more marked, persistent and almost sticking to the palate. Romarin can be eaten for the apéritif or at the end of the meal with a green salad aromatized with the raspberry vinegar.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: Minimum 2 weeks. For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: Goat
- Treatment: Raw milk
- Dough: Soft pâte
- Season(s): Spring, Summer
Ingredients:
Goat milk
Wine and cheese pairing
- ROSE WINE: Coteaux Varois (Grenache, Cinsault grapes)
Nutritional values
- FOR 100G
- Energy (KJ): 1780 KJ
- Energy (KCAL): 430 KCAL
- Lipides (G): 38g
- Saturated fat (G): 26g
- Carbohydrate (G): 1g
- Sugar (G): 0.5g
- Proteins (G): 21g
- Salt (G): 1.5g
- Fibers (G): 0
Allergens
- Allergens: milk and dairy products