Pasteurized goat's milk, starter culture (mesophilic lactic acid microorganisms), milk-converting enzyme preparation of animal origin, food salt, pure culture of molds Geotrichum candidum, Penicillium candidum. Buch Des Chevres in noble white mold Manufacturer: Ko&Co into a basket 370.00 rubles . Weight: 110 g. Traditional French young goat cheese aged for 6 days. Made by hand according to the original old French technology from the milk of Alpine goats. The light creamy taste of the snow-white curd texture in the middle perfectly complements the sharper flowing texture under the crust. The crust of noble white mold has an exquisite mushroom taste and a piquant aftertaste. Perfectly combined with dry young wine. If white, then Chardonnay, Riesling, Chablis or Sauvignon Blanc from the Loire Valley. If red — Pinot Noir, Dolcetto, Barbera, Cabernet Franc from the Loire, Gamay, Mencia, Zweigelt. If sparkling, then Creman de Loire is made from Chenin Blanc, Cabernet Franc and Pinot Noir grapes. The young Byush should be brought to room temperature before serving, so that the aroma is fully revealed. All Ko&Co dairy products are made from fresh whole milk, without the addition of preservatives and artificial additives. Proteins: 18 Fats: 18 Calorie content: 234 Byush in noble white mold contains amino acids and vitamins necessary for the body: calcium and phosphorus. Therefore, it is useful for the fusion of bone tissue and during the period of intensive formation of the entire bone system, and the rich content of calcium, folic acid and iodine is useful for pregnant women. For vegetarians, goat cheese can be an alternative to meat or fish, due to its high protein content. Cheese contains almost no alpha-casein, a substance that provokes allergic reactions. By "age" this variety belongs to ancient cheeses. It is believed that its history dates back twelve centuries ago. According to an old French legend, the history of Buch-de-Chevre cheese dates back to the VIII century, when the Saracen invaders - Arab immigrants from Spain, under pressure from Frankish troops, hastily left these territories, abandoning most of their property. The goats brought by the Saracens were left unattended, scattered around the neighborhood and found refuge with the peasants of Poitou in the Loire Valley. Saracen widows found men in these places and taught them how to make cheese, called "goat logs" ("byush" in French means "log", and "chevre" — goat). Cheese, the secret of which was once passed on by Saracen women, is now considered the culinary heritage of the country. It is considered a native French dairy product. The milk of Alpine goats for our cheese goes into production immediately after milking. We do not separate it, do not normalize it, do not introduce thickeners. Whole milk

Before and after opening the package, store at a temperature from 0 to +6℃ and a relative humidity of 80 to 85%