The Pouligny Saint Pierre is produced in the valley of the Brenne, situated in central France. This region is known for its mild climate which allows for the growth of rich pasture lands. It’s made from alpine goat’s milk, perfumed by the heather and herbs of the moor lands.

After four weeks of affinage the rind develops a dry, naturally blue mould, appearance. If the Pouligny saint Pierre is allowed to mature longer the rind’s colour deepens and the mould spreads. The taste has a rarefied sour savor, followed by a salty flavor which turns to a sweetness nuttiness. The pate is remarkable white with a fine texture, moist and soft.

Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1170 kj – 282 kcal Grassi / Fat 27,2 g (di cui acidi grassi saturi / of which saturates 15,7 g) Carboidrati / Carbohydrate 2,05 g (di cui zuccheri / of which sugars 2,05 g) Proteine / Protein 17,5 g Sale 0,82 g – Origine del Latte: FRANCIA - Riferimento produttore: P. Jaquin - 9 Rte de Meusnes, 36600 La Vernelle, Francia -

Alcune informazioni (es. lotto, eventuale data di scadenza o altro indipendentemente da noi), potrebbero differire rispetto a quanto evidenziato sul sito; in caso di dubbi non esitate a contattarci via mail. Verificate sempre quanto riportato in etichetta sul prodotto prima di consumarlo.

Conservare in frigorifero – Formaggio molle, con crosta EDIBILE.