Made from raw milk produced by Alpine goats, it is matured for 4 to 7 weeks.
The chestnut leaf controls the humidity of the cheese, absorbing the extra moisture if needed and giving it back to the cheese when it becomes too dry.
It has a thin white bloomy rind, slightly creased. Blue dots of mould can appear as it matures. The cheese has a fine and firm texture, becoming creamier around the edges. With its distinctive leaf, it is both beautiful and delicious !
Our Mothais sur feuille was rewarded with a golden medal this year at Le Salon de l’Agriculture in Paris.
| Size | 150g |
|---|---|
| Temperature | Chilled |
| Origin | France |
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