Best Cher Pasteurized Milk Cheese Types
Le roule is a French fresh cheese originating from the city of Rians. The cheese is made with cow's milk, and it is hand-rolled into a log that is enriched with garlic and various herbs. Its texture is creamy, melt-in-the-mouth, and smooth, while the flavors range from sweet to tangy and spicy.
Le roule can be spread on bread, used in sandwiches or placed on baked potatoes. Try it with crusty bread and a Mimosa for a perfect breakfast.
Pavé du Berry is a French cheese hailing from the region around Chavignol. The cheese is made from goat's milk and it's usually left to mature from 2 to 3 weeks. The texture is soft and ivory white, and the cheese can be eaten fresh, semi-dried, or dry.
It's available in spring, summer, and fall. The flavors are refreshing, goaty, and delicate, but after a few weeks of maturation, they become even more pronounced. It's recommended to serve the cheese with fresh homemade bread and pair it with a glass of young Sancerre.
Pair with
Petit Berrichon is an artisan cheese hailing from Berry, France. The cheese is made from pasteurized goat's milk and looks similar to Crottin de Chavignol. Underneath its leaf-wrapped rind, the texture is soft. The cheese is left to age for at least 2 weeks before consumption.
The aromas are fresh and goaty, while the flavor is sweet and milky. It's recommended to pair Petit Berrichon with a glass of white wine such as Sancerre.
Pair with
Sancerre is a hard French cheese made from goat's milk. The cheese can be consumed fresh (minimum of 1 week) or fully matured (3 weeks). It has a natural rind and it's made in the shape of a small log, similar in size to a wine cork. When Sancerre is fresh, it has fruity aromas and flavors, and when it's aged it develops strong goaty and nutty flavors.
It is recommended to pair it with a glass of local wine that's also called Sancerre.
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