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The Barbeillon
That little raw goat’s milk cheese has the specific shape of a shrivelled pear. Its rind is ashen with bluish grey markings and its pate is white and soft. A Barbeillon weighs about 100 gr, is 8 cm across and contains 23% of fat (for its total weight).
History
The Barbeillon comes from the Val de Loire, in the Centre.
Production
3 to 5 weeks of maturation in a humid and ventilated cellar.
Choice and tasting
Eyes : ashen rind with bluish grey markings.
Nose : delicate nuts odour.
Palate : mild and a bit salted.
Live a great moment tasting the Barbeillon with a white wine from Touraine.
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