Le Petit (puh-TEE) is famous for its pungent aroma and sticky terracotta-coloured rind. The underlying paste has a smooth, velvety texture with a meaty flavour that melts in the mouth. During maturation, Le Petit is washed in Marc de Bourgogne (a local Grappa style), mixed with salty water, several times per week. It tastes milder than the aroma suggests, and has a decidedly sweet finish.
This cheese was created from the same recipe than Epoisses, the difference is the format as Le Petit weight 60g.
Ingredients: Pasteurised cow's milk, Marc de Bourgogne, salt, cultures, animal rennet.