Small and tasty goat's cheese! An excellent idea given by Fulvio and Anna of La Petite Ferme of Gignod that of "reducing" the size of the classic tomino to make an aperitif original, even more if combined with fragrant gelée or jams.
The Bouchons are obtained from a lactic processing obtained through the mesophilic acidification of milk with the addition of a light dose of rennet at a temperature of about 20 ° C. After 24 hours the dough is extracted in small forms and turned only once to be placed in the cold. No salt is added to this process unless it is matured for the next time. And it is ripening to surprise ... one more month of rest and the bouchon takes on a mature, intense and persistent goat cheese, with a spicy tip to embellish it. Pack of 30 pieces.
La Petite Ferme