Chevre d’Aquitaine Herve Mons
A semi hard goat's milk from the Pyrenees
This lovely semi hard cheese is made in the heart of the Basque Country in small batches during the northern hemisphere spring to autumn, from February to November. During this time the goats have the opportunity to graze on the lush mountainous pastures, producing the unique milk for this cheese. This cheese leaves the cheese maker and goes for a time to the affinage caves of Mons Fromager-Affineur in Auvergne. It is matured for up to six months, during which time it is regularly turned and brushed in order to develop a protective natural rind. The white interior exhibits a smooth and supple texture and has a mild, pleasant aroma. With further maturation, the interior develops more caramel notes with a hint of herbs.
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