Petit Gaugry

Petit Gaugry

A miniature cheese from the Fromagerie Gaugry , akin to an Epoisses, that has been washed in Marc de Bourgogne.

£6.25 per unit
Not for export Unpasteurised Traditional Rennet Cow
PLU 118

Key Facts

  • CountryFrance
  • RegionBourgogne
  • Flavourlactic and fruity
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight70 g
  • Weight TypeNet

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 DrinkSantenay

Nutrition

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

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1287
  • Energy kcal310
  • Fat26
  • Of which saturates18
  • Carbohydrates2.2
  • Of which sugarsTrace
  • Protein17
  • Salt2.1
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

Petit Gaugry is in essence a miniature version of Fromagerie Gaugry’s Epoisses. Epoisses was invented at the beginning of the 16th century by Cistercian monks and is named after the town where it was first produced. It was imported to the court of the Count of Guitaut, one of Louis XIV's noblemen where it became very fashionable, and was also one of the favourite cheeses of Napolean who adored the wine of Chambertin which marries perfectly with it.

Epoisses was still very popular in the 20th century but its production petered out during the second World War until Monsieur Berthaut from the village of Epoisses began producing it again. On its revival in 1956, Epoisses began to grow again in popularity, and thanks to the cheese makers it succeeded in gaining official recognition in 1991 with the Appellation d'Origine Controlee, now the Protected Designation of Origin (PDO).

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