Le Pompon Piment d'Espelette
Fromagerie Chene Vert
Le Pompon Piment d'Espelette
Fromagerie Chene Vert
Le Pompon Piment d'Espelette
Fromagerie Chene Vert
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Le Pompon au Piment d'Espelette

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Pompon is a natural goats milk cheese, with a soft pastre and a natural rind, made in made in the Périgord Vert by the Fromagerie du Chêne Vert loc…
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$30.00
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Description  

Pompon is a natural goats milk cheese, with a soft pastre and a natural rind, made in made in the Périgord Vert by the Fromagerie du Chêne Vert located in Saint-Front-sur-Nizonne, in the Dordogne, in the Nouvelle-Aquitaine region.
It is made up of 2 layers, the bottom layer being made up of fudgy goats cheese, and the top layer having a generous mix of Espelette pepper throughout. Its rind is thin, wrinkly and ivory in colour.
On the palate, it is a perfect balance of creamy citrus goat cheese and a mild, fruity and fragrant Espelette pepper.

Country of origin: France
Region, town: New Aquitaine, Saint-Front-sur-Nizonne
Source of milk: Goat's Cheese
Texture: Creamy, fudgy 
Flavour: Tangy, citrusy with fruity and fragrant Espelette peppers
Aging time: from 2 - 4 weeks

 

Serving suggestion: Have atop of a warm baguette with a drizzle of honey or with thinly sliced raddishes

Wine Pairing: Pair with a Mercurey Chardonnay or a red Bordeaux!

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Le Pompon au Piment d'Espelette

$30.00

Description

Pompon is a natural goats milk cheese, with a soft pastre and a natural rind, made in made in the Périgord Vert by the Fromagerie du Chêne Vert located in Saint-Front-sur-Nizonne, in the Dordogne, in the Nouvelle-Aquitaine region.
It is made up of 2 layers, the bottom layer being made up of fudgy goats cheese, and the top layer having a generous mix of Espelette pepper throughout. Its rind is thin, wrinkly and ivory in colour.
On the palate, it is a perfect balance of creamy citrus goat cheese and a mild, fruity and fragrant Espelette pepper.

Country of origin: France
Region, town: New Aquitaine, Saint-Front-sur-Nizonne
Source of milk: Goat's Cheese
Texture: Creamy, fudgy 
Flavour: Tangy, citrusy with fruity and fragrant Espelette peppers
Aging time: from 2 - 4 weeks

 

Serving suggestion: Have atop of a warm baguette with a drizzle of honey or with thinly sliced raddishes

Wine Pairing: Pair with a Mercurey Chardonnay or a red Bordeaux!

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