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Val Chisone Wine Marc Goat’s Cheese


Val Chisone is an area of the Piedmont valleys where the ancient Provençal dialects are still spoken.  The cheeses are ripened in the marc of  a rare local Doux d’Henry, apparently so called because it was a favourite of Henry IV of France.  Its characteristics of a blue goat’s cheese make it stand out from other cheeses ripened in wine marc.

Organoleptic characteristics
Aspect and texture: ivory-white, hard paste with bluish marbling in clusters and streaks. The rind is covered in dark wine marc
Taste: goaty, with strong traces of penicillin and brandy
Serving suggestions: Aged red wines, brandy. Hot tangerine or fig chutney. Wholemeal bread
Technical characteristics
Milk: full fat, raw, goat’s milk
Production method: artisan
Paste: cooked, pressed
Salting: dry
Ripening: at least 60 days
Production period: autumn and winter
Fats: 40% F-Dm
Weight: 2 kg
Size: 30 cm diameter, h. 10 cm
Producers: Val Chisone dairies