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The paste of an ivory colour is dense and melting in the mouth
A beautiful example of monastic cheesemaking tradition
The blue veins are plentiful with strong salty flavour
the paste is creamy and crumbly
St Nectaire is a semi-hard/semi-soft cow's milk washed rind
Foie Gras Semi Cooked 250g buffalo_cheese The paste of an ivoryA deliciously smooth duck foie gras from La Bastide! Take the foie gras out of the refrigerator 15 to 20 minutes before serving. Open it and slice it using a non serrated knife which has been dipped in hot water. Prefer a lyre to get perfect slices. You can also pan fry it. Ingredients list: Duck liver, alcohol, salt, pepper, preservative: E250, antioxidant: E301 Storage: Store between 0C and + 4C (in the fridge)
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