THE FINER DETAILS
Le Dauphin Petit Double Creme
It is hand made from local cow’s milk and added cream, which is curdled using traditional overnight lactic fermentation techniques that date back to monastic times. The protective lidded wooden box and old-fashioned wax-paper wrap create unique micro conditions that allow the carefully selected surface moulds to slowly ripen the fine, chalky interior of the cheese over 3-4 weeks.
ORIGIN: Bourogone, France
SUB CATEGORY: Soft White
Photo: ©esclusivoinc.com
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