An innovative cheese but rich in traditions. Produced by the women of Manigod, a village in Haute-Savoie, called Manigodines.
Matured in Haute-Savoie, in the heart of the valley of the 'Aravis', at 1000 meters altitude, by Joseph Paccard, one of the best affineur for Reblochon fermier. In 2007 we visited Monsieur Paccard in Manigod, to see their maturing cellars. Since then we have been working with them with great pleasure.
Raw Material: An innovative cheese produced in raw cow's milk from the breed Abondance
Taste: Sweet, with vegetal hints and a hazelnut flavour