Grand Cru de la Bathie

Grand Cru de la Bathie

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A semi-hard cheese, made with unpasteurised cow’s milk, in La Bathie, a small village in Savoie. The cheese is transferred to Maison Mons’s Tunnel de la Collonge for 18 months of affinage, where it is turned, brushed and washed on a weekly basis in order for it to develop its characteristic and aromatic flavours. Caramel and dried fruits on the nose, lactic and aromatic flowery flavours on the palate.

France, Savoie.

Additional information

Size

200g, 350g, 500g

Caring for your Cheese

Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.