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Cheese with a flowery rind made with raw cow's milk and aged with needles Toasted larch collected in the woods surrounding the Eggemoa farm

Raw Material: Cow's milk

Taste: Delicate, sweet and persuasive, elegant; the use of larch needles in refining is interesting: the essential oil warms the palate in the finish, adding complexity to the taste

Ageing: At least 5 weeks

Note: Eggemoa cheeses all have an edible rind, in fact they are treated only with salted water and refined with natural ingredients added in the crust before packaging.