This fine, smooth and creamy cheese is made from cow’s milk. The rind of the Vacherousse d’Argental is washed with salt water and during the 2 weeks of maturation, the white mould rind develops. The paste is very creamy and unfolds delicate aromas.
Country: France
Milk: Cow
Pasteurization: Pasteurized
Rennet: Animal
Sold by the 1/2 pound.
- Description
This fine, smooth and creamy cheese is made from cow’s milk. The rind of the Vacherousse d’Argental is washed with salt water and during the 2 weeks of maturation, the white mould rind develops. The paste is very creamy and unfolds delicate aromas.
Country: France
Milk: Cow
Pasteurization: Pasteurized
Rennet: Animal
Sold by the 1/2 pound.