Vacherousse d’Argental is a smooth and creamy cheese made from cow’s milk. The rind of the cheese is first washed with salt water, and then during the 3 weeks of maturation the white mould rind develops. The dough is very creamy and unfolds delicate aromas.  Pair this cheese with a Pinot Noir or Talijancich Verdelho Liqueur and lashings of fresh honeycomb. 10 out of 10 from the Fromage team.

Origin: France, Rhône-Alpes
Cheesemaker: Fromagerie Guilloteau
Processing: Pasteurised
Rennet: Animal