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Le Cendrillon cheese

Crowned Best Cheese in the World at the 2009 World Cheese Awards. Vegetable-ash-covered cheese with a marble-textured rind and a smooth ivory body; acidulous, semi-strong taste that becomes more pronounced with age.
Le Cendrillon cheese 

INGREDIENTS: PASTEURIZED GOAT’S MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, COLOUR, G. CANDIDUM. 

Awards

American Cheese Society 2018

1st in its category

American Cheese Society 2017

1st in its category

International Cheese Awards 2017

Bronze in its category

Selection Caseus 2017    

Finalist in its category

International Cheese Awards 2014

Bronze in its category

Recipes

Everyday delicious

  • Prep
    10 min
  • Total
    20 min

Couscous, Beet and Goat Cheese Salad

Pairings

Sauvignon Blanc

Amber Ale

Hazelnuts