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The rind is covered with ash and its texture is a bit dry and wrinkled. The dough is dense, firm and has a white colour. La bonde de Gatine is buttery and has slight fresh hazelnuts flavours. The goaty taste is developed and the cheese is a bit spicier after one month in the cave.
This farm cheese from the Gatinais region in Burgundy is made with alpine goat milk. It is refined for a minimum of one month and can be matured for 10 weeks.