Abbaye de Troisvaux

This is one of several cheeses that are produced at the Abbaye de Troisvaux. This semi-soft, washed-rind cheese is based on Trappist-style cheeses like Trappe de Beval. Another of these cheeses is Losange de Saint-Paul, which is also a washed-rind cheese but it is moulded into a lozenger shape.
Region: Nord-Pas-de-Calais
Milk: Cow
Seasons: Spring, Summar, Fall
Classification: Semi Soft
Weight and Shape: 480g, round

Tasting Notes:

The elastic rind is a yellow-orange colour from being washed with beer during maturation. The paste is smooth and creamy, without any bitterness, and has a mild aroma.

How to enjoy:

Team this cheese with a light and fruity red wine, such as a Beaujolais or a Bourgogne.

Yeasty smell well marked on the rind, firm and elastic texture, taste with a hint of bitterness reminiscent beer.


White wine:
Red Wine:
Sources: The World Cheese Book (Editor-In-Chief: Juliet Harbutt)
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