The cheese is matured on a ray mat. This may result in mould developing on the cheese with is a normal part of the maturation process and gives the "Chavignole Crottin" it’s distinctive character.
Fromagerie Bruand
Switzerland
Carole et Dominique Ryser « Une famille, une tradition, une passion … ». La fromagerie Bruand...
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Vacherin AOC from Fribourg. Approximately 250gr, the cheese is cut on the day. This cheese is one of the main ingredients in fondue but is also delicious as it is. It is not as well known as other Swiss cheeses but just as good.
Fromagerie Bruand
Switzerland
Carole et Dominique Ryser « Une famille, une tradition, une passion … ». La fromagerie Bruand...
read more