Rodolphe Le Meunier Cremeux De Citeaux Truffle

$38.00 / 200 g Eachprice is $38.00 by 200 g Each

Pasteurized
Animal Rennet
Age: 20 Days
Cow Milk
by Rodolphe Le Meunier
France

Approachable
Adventurous
Soft
Hard

Crémeux des Cîteaux is a petite triple-crème from beloved French cheesemaker Rodolph le Meunier—and this version has a luxurious secret inside. Cut in to find a layer of chopped black truffle, bringing that savory, earthy depth to every rich, creamy bite. Let it come to room temperature and watch the center turn gloriously oozy. Scoop it onto olive oil flatbread with a side of Jambon de Bayonne and sparkling wine for a true treat.

“This is the cheese to serve when you want the table to feel instantly more glamorous. Even a small piece with a drizzle of honey feels like a celebration.”

Murray’s Cheesemonger – New York, NY

Milk, Cream, Summer Truffles 3% (Tuber Aestivum Vitt., Extra Virgin Olive Oil, Aroma), Salt,
Animal Rennet, Lactic Starters, Ripening Cultures

Crémeux des Cîteaux is a bloomy rind cheese, named for the white mold that “blooms” on the rind, which is responsible for breaking down the interior paste and creating its silky texture.
Young wheels are stuffed with a layer of chopped black truffle before aging, so their earthy goodness permeates the lusciously soft cheese.
This is a triple-crème cheese, meaning cream is added during the production process to reach the required 75% butterfat.
Butterfat content in cheese is measured as a percentage of “fat in dry matter," indicating that at least 75% of the solids in a triple-crème cheese are butterfat.
The wheels are aged under the careful eye of Rodolph le Meunier, an acclaimed French cheesemaker and affineur.

Rodolphe Le Meunier comes from a long line of goat breeders and cheesemakers. He now runs this third-generation butter and cheese business in France's Loire Valley with his sister Caroline.
Their butters are made with pasteurized cream in a wooden butter churn and are molded by hand.
For his fine dairy craftsmanship, Rodolphe has been named a Meilleur Fromager de France (Best Cheesemonger of France) and a Meilleur Ouvrier de France (Best Craftsman of France).

Family Owned