Thursday 29th September 2011
by Veronique RICHEZ-LEROUGE
It is a raw goat’s milk cheese, made in Haute-Provence (southern France). It has a circular shape and a black rind which remind a truffle.
Each Truffe de Valensole weighs 100 gr, is 6 cm across and contains about 23% of fat for its total weight.
Production
The cheese is moulded with the hands and surrounded by vegetal straps.
2 to 4 weeks of maturation.
Choice and tasting
Eyes : ashen rind, white pate.
Palate : sweet and lactic flavour.
Enjoy the taste of the Truffe de Valensole with a (...)
