Melt in your mouth - cheese and wine from France (wine seminar with tasting)

This classic and ingenious combination always works. We taste around 8 pairings from fresh to sparkling to blue to sweet. There will also be information about the products and practical tips: from correct storage to use in the kitchen and on the table. Please note that the cheese tasted was prepared traditionally and therefore predominantly with calf rennet made from raw milk. This is 60-80% washed out with the whey, leaving up to 0.0008 grams of rennet enzyme in one kg of cheese.

Course number: 252305682