lundi 26 septembre 2011
par Veronique RICHEZ-LEROUGE
Created 25 years ago, the Pougne Cendré is inspired by the Cendré de Niort. It has the shape of a 220 gr pebble. Its pate is white, tender, and its rind naturally bluish grey.
1,2 litre of milk is needed to make a Pougne Cendré. It has a delicate taste after 6 weeks of maturation, and became a bit acidic after 10.
