Beillevaire Machecoulais a la Truffe Noire 4.5% (140g)


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Machecoulais with Black Truffle

Being a Pascal Beillevaire’s creation, the Machecoulais was born in 1998 and named after his hometown (Machecoul). It is a fresh cow’s milk cheese with a pleasant milky flavour. It is allowed to mature for 4 to 6 weeks and develop a creamy, velvety rind. Its texture is close to that of a goat’s cheese, fine and firm in the middle, creamier around the edges. When Pascal is asked which is his favorite cheese, he said it is the Machecoulais, the first cheese he ever created.

Its flavours are fresh and smooth, slightly savoury, with light citrus notes. Served in a wooden box, it is a pretty addition to a cheeseboard. It goes very well with a dry white wine such as Muscadet. This one has black truffle in it.  A delight that will seduce both truffle lovers and those in the making.