To produce a Charolais, approximately two litres of milk is needed for one large container (77mm in diameter by 130 to 170mm in height).

The cheese is drained in the container over a period of approximately three days during which time it is turned over twice daily and the entire surface is lightly salted with dry salt.
   

After being removed from the mould, the cheese is left to dry slightly then is transferred to lattices in the drying room at temperatures between 8 to 15° C and 80 to 95% humidity.

It turned over several times throughout ripening just until it is covered with a thin cream coloured film which is sometimes rippled and slightly blue.

The interior of a charolais must be supple, soft and fresh, lightly perfumed or quite the opposite, carry stronger aromas as it ages.
   

Serving suggestions : Traditionally is served for a morning snack with a large piece of country bread. It is equally suited to be served with the cheese plate at festive meals with walnuts and chestnuts...

Order this cheese and receive it at home (Europe Delivery : 48h00).