Mothais Sur Feuille

Mothais Sur Feuille

An attractive soft goats milk cheese that is wrapped in a chestnut leaf to moderate the moisture levels.

£9.60 per unit
Unpasteurised Traditional Rennet Goat
PLU 167

Key Facts

  • CountryFrance
  • RegionPoitou Charentes
  • FlavourStrong and salty
  • Type of MilkGoat
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight230 g

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkSancerre

Nutrition

  • IngredientsGoats' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1136
  • Energy kcal274
  • Fat22.74
  • Of which saturates16.00
  • Carbohydrates0.78
  • Of which sugars0.78
  • Protein16.20
  • Salt1
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

About

This cheese is a stylish and eye-catching addition to any cheese board - oval in shape and wrapped in a dried Chestnut leaf. It has a full, complex and rich flavour, with a creamy yet firm texture that in our opinion makes it one of the best goats' cheeses you can find.

The function of the Chestnut leaf is two-fold. Firstly aesthetic, and secondly it takes moisture from the cheese, but retains it and gives it back to the cheese as and when the cheese needs it. This is evident on the mature cheese as when it is broken in half; it is creamy to the crust on the side where the leaf has been. It is therefore imperative to never peel the leaf from the cheese until eaten.

Paul Georgelet learnt his cheese making skills from watching the older women in his village make cheese when he was younger, and is proud of the fact he has learnt nothing from theory, all in practice. 90% of the milk he uses to make his cheeses comes from his own goats.

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