/ 300 g
When creativity has no limits, the result is soft cheeses such as Eggemoa's 'Silva'. With the brilliant idea of letting it mature in fir tree bark, "Silva" gives the public a creamy texture that gives way to an intense, acidic taste and a resinous hint.
"Silva' is left to mature in the bark of South Tyrolean fir trees. However, the most famous cheese with the scent of spruce wood is the Swiss-French product 'Vacherin Mont-d'Or'.
|Ingredients||Cow's milk, live cultures, rennet, salt|
|How to preserve||Store at +4°C - +7°C|