VAL - EPOISSES BERTHAUT 250G (BERTHOUT) Packaging:250G Fleur de sel harvest in

Fleur de sel harvest in Sicily

reminiscent of the sea

Its production

The characteristic “holes” are formed during the maturation by carbon dioxide gases

VAL - EPOISSES BERTHAUT 250G (BERTHOUT) Packaging:250G Fleur de sel harvest inCheese of ancient tradition, invented by Cistercian monks in the 16th century in the village of Epoisses, in Burgundy. Its production, almost abandoned after the Second World War, it was recovered by the cheesemaker Berthaut in 1956. The maturation lasts for 5 weeks Origin: France Raw Material: Pasteurized cows milk. Tasting: Characteristic and intense is the scent of a wet cellar, wet hay and undergrowth. The pasta is dark and inviting, sweet and