History
The Barbeillon comes from the Val de Loire, in the Centre.
Production
3 to 5 weeks of maturation in a humid and ventilated cellar.
That little raw goat’s milk cheese has the specific shape of a shrivelled pear. Its rind is ashen with bluish grey markings and its pate is white and soft. A Barbeillon weighs about 100 gr, is 8 cm across and contains 23% of fat (for its total weight).
Eyes : ashen rind with bluish grey markings.
Nose : delicate nuts odour.
Palate : mild and a bit salted.
Live a great moment tasting the Barbeillon with a white wine from Touraine.
(le nom n'est pas protégé)
Non
Non
278 kcal 100 gr.
17.5 gr. 100 gr.
22.2 gr. 100 gr.
2.05 gr. 100 gr.
2.06 gr. 100 gr.
15.7 gr. 100 gr.
5,7 - Visites individuelles par mois (moyenne)
153 - Seulement individuels
04 03 2017 - La date de publication de l'article
