Fresh Boucantrin from Etoile du Sud

Boucantrin (boo-canh-TRAHN) This genuine little cheese is made in the beautiful village of Loubressac on the pilgrimage road to Santiago di Compostela. Set on a rocky outcrop the chateau overlooks the entire Dordogne valley. Boucantrin is the brother of the Rocamadour AOC - which can only be made with raw milk- and the cousin of the illustrious Cabécou. Produced in little disks, its delicate velvety rind becomes Ivory with maturity. The aroma is milky and moldy. Fresh, the paste is very white and firm and the taste is gently acidic. After three weeks it becomes so creamy that the rind tends to give way. Then the taste is rich and nutty. Serving suggestions: Serve it on a cheeseboard. Or serve it warmed up on a toasted piece of bread. You can also bake it wrapped in bacon. Accompaniment: Whole-wheat bread, raisins and walnuts Wine Pairing: Gaillac, light dry fragrant white like Sauvignon (Sancerre).
	Milk: (pasteurized)
	Type: Fresh / soft ripened bloomy white rind (edible)
	Pungency: mild to medium
	Optimum Maturation: 3 Maximum Maturation: 9 weeks
	Optimum months: year long
	Shape: D: 2" H: 3/4"
	Weight: 1.4 oz.
	Fat Content: 45%
	Packaging: wooden tray