Cheese Room > Vieux Boulogne
France, Pas De Calais
The cattle graze on pastures not far from the coast, so there is evidence of iodine and salty herbaceous notes in the milk. The bright orange rind is washed regularly in a local beer from Saint-Leonard, with ripening for about 7-9 weeks. As the cheese matures the flavours become more pronounced and earthy and the aroma on the rind has an almost wild mushroom farmyard appeal. This is a relatively new Boulonnais cheese and there are only 3 producers at the moment,
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