Le Cendrillon cheese
INGREDIENTS: PASTEURIZED GOAT’S MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, COLOUR, G. CANDIDUM.
Le Cendrillon
SEMI-SOFT SURFACE RIPENED GOAT 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.
Available in 125 g
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.
Available in 125 g
Awards
International Cheese Awards 2019
Bronze in its category
World Cheese Awards 2018
Bronze in its category
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
Pairings
Sauvignon Blanc
Amber Ale
