This semi hard, waxed rinded cheese has a creamy and buttery taste combined with savory flavors and herbs de Provence. It is made with pasteurized cow's milk, coagulated with vegetarian rennet and aged for 3 months.
Perfect for snacking, pairs with olives on a fresh bread or an extensive cheese board or charcuterie
Ingredients:cultured pasteurized cow's milk, herbs de Provence (rosemary, thyme, basil and savory), kosher salt, enzymes. Enzyme (rennet) is microbial, classified as vegetarian by the FDA.