Lou Bergier
Made from unpasteurized cow's milk
Country of origin: Italy
Region: Piemonte
Type: semi-soft, artisan
Texture: buttery, open and smooth
Rind: natural
Color: brown
Flavor: creamy, floral, mushroomy
Aroma: grassy, milky
Vegetarian: yes
Vegan: no
Aged for sixty days, Lou Bergier has a velvety, mottled brown and grey rind and a semi-soft, pale yellow paste with small eyes. The aroma is of mushrooms and damp caves with hints of butter and barnyard. It is a bright, freshly flavored cheese with floral notes and a touch of citrus. Its mouthfeel is smooth and rich.
Pairings
Crisp white wines and lightly fruity red wines work best with this cheese. Serve Lou Bergier with fruit pastes such as membrillo, sunflower or brier honey, pumpkin ginger compote or lambrusco wine jelly.
Made from unpasteurized cow's milk
Country of origin: Italy
Region: Piemonte
Type: semi-soft, artisan
Texture: buttery, open and smooth
Rind: natural
Color: brown
Flavor: creamy, floral, mushroomy
Aroma: grassy, milky
Vegetarian: yes
Vegan: no
Aged for sixty days, Lou Bergier has a velvety, mottled brown and grey rind and a semi-soft, pale yellow paste with small eyes. The aroma is of mushrooms and damp caves with hints of butter and barnyard. It is a bright, freshly flavored cheese with floral notes and a touch of citrus. Its mouthfeel is smooth and rich.
Pairings
Crisp white wines and lightly fruity red wines work best with this cheese. Serve Lou Bergier with fruit pastes such as membrillo, sunflower or brier honey, pumpkin ginger compote or lambrusco wine jelly.
Made from unpasteurized cow's milk
Country of origin: Italy
Region: Piemonte
Type: semi-soft, artisan
Texture: buttery, open and smooth
Rind: natural
Color: brown
Flavor: creamy, floral, mushroomy
Aroma: grassy, milky
Vegetarian: yes
Vegan: no
Aged for sixty days, Lou Bergier has a velvety, mottled brown and grey rind and a semi-soft, pale yellow paste with small eyes. The aroma is of mushrooms and damp caves with hints of butter and barnyard. It is a bright, freshly flavored cheese with floral notes and a touch of citrus. Its mouthfeel is smooth and rich.
Pairings
Crisp white wines and lightly fruity red wines work best with this cheese. Serve Lou Bergier with fruit pastes such as membrillo, sunflower or brier honey, pumpkin ginger compote or lambrusco wine jelly.