Lou Bergier Pichin – 2,5kg x pc, 2 pcs x cs

$6.96 – 100 gr

Lou Bergier Pichin cheese is produced in Piedmont.

Its production is simple. The milk is heated, and then vegetable rennet () is added to create the “cagliata” and create the forms. They are left to ripe for 60 days. This Toma style cheese uses the coagulating power of dried thistle flowers in lieu of animal rennet, making this a true vegetarian cheese.

It has a pungent aroma of damp cave and mushrooms. It is usually paired with a crisp white wines or light fruity reds.

This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.