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fromages-aop
Charolais is a cheese made from unpasteurized goat's milk in the French region of Burgundy. On the interior, it is firm and smooth, with a creamy color, and on the exterior it has a moldy surface once it has ripened enough (a minimum of 16 days).
The salty, sweet and acid flavors get more intense and sharp as the cheese matures, with undertones of hay, straw, grass and mushrooms. Visually, it is easily recognized because of its barrel shape with concave sides. Charolais can be eaten fresh, dry or semi-dried and is best paired with fruity red wines or dry white wines.
Pairing tips
Wine Appellation
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Wine Appellation
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