French Alps farmers use cows’ milk to make Brezain, a raclette-style cheese that is smoked afterwords. After the cheese has been made, it is stored in a humid environment where it is exposed to smoke from a wood fire. The smoke flavor blends well with the cheese’s natural caramel and nutty undertones in this setting. The finished product is an off-white, ivory-colored pate with a rich brown rind on a semi-soft cheese.
Product Weight : 200g
|Style Of Cheese:||Semi-Hard|