Charolais cheese takes its name from its area of orgine, Charolles, near Beaujolais.
Artisan produced, the composition of the cheese varies depending on the methods of each farm. There is no one way of making this cheese, and some farmers use a mix of goat and cow milk.
This cheese is often cylindrical with a weight of 200g, however the shape can differ, as can the size and the weight.
Charolais is matured in a ventilated cheese cellar for 2 to 3 weeks.
Exterior of the Charolais cheese: thin blue or gray rind
Odour of the Charolais cheese: light caprine odour
Texture of the Charolais cheese: firm to hard
Taste of the Charolais cheese: slightly nutty
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