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Montrachet Chèvre is a white goat cheese from Burgundy, formed into a log, and aged for at least four weeks.
Wrapped in chestnut leaves or vine while it matures, Montrachet is dense and clay-like, with a creamy texture when eaten. It has a tangy flavor, with salty background notes.
As it ages, it can become watery and bitter, so this white goat cheese is best consumed young.
Montrachet Chèvre is incredible on its own, eaten with crusty bread, or savory biscuits. This one from Paul & Pippa will add extra dimension to the cheese.
You can even use it in your dishes. How about this delicious stuffed chicken breast recipe? A guaranteed incredible dinner.
Montrachet Chèvre is a special cheese, because it is produced by only one cheesemaker in the small commune of Saint-Gengoux-le-National, which is found in the Saône-et-Loire department in the Bourgogne-Franche-Comté region of France.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. This fresh cheese should be stored in a lidded plastic or glass container in the refrigerator. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.