This beautiful and tasty cheese is made in the Haute-Savoie region in the picturesque village of Manigod; a mountainside village where the roads and the ski hills are indistinguishable. The Burgat family makes the cheese under the same restrictions as their excellent Reblochon. After a week of refinement at the farm, the cheeses are sent to the Paccards. There, they place the cheeses on spruce boards and rub them with salt water every week for a period of a month and a half. Without the expertise and the passion of these two families and without the perfect condition of the Paccard creamery cellars, the creation of such a delicious cheese would surely be impossible.
In addition to the smooth texture of the paste, to its beautiful appearance, to the refined taste of this cheese, and to its band of wood, we find a taste and a quality of days past. It is supple and creamy, without being runny, and it looks beautiful on a slate plate.
FLAVOUR: We feel the pure nature of the mountaintops and the fine woody notes that combine with the fruity paste, giving us the desire to eat it again and again.
HOW TO SAVOUR IT: Perfect on a cheeseboard, it is often used in reciped like Tartiflette for example.
Pairs well with a red wine like Cabernet Sauvignon or a dry Cava.
