During confinement, Lionel Vaxelaire, breeder of 25 Vosgean cows in Saulxures-sur-Moselotte (Vosges) who transforms all their milk into cheese, saw its sales collapse by around 80%. With these numerous unsold items, “we were forced to adapt to the context, so we left aside a batch of around sixty munsters at the bottom of the cellar. We even forgot them a little. After a month of ripening, we tasted one that had new flavors! "
Already out of stock
A new cheese was born, "which is located between our munster and our little white Camembert type. Chalky inside, with a flowery, greyish and spotted rind. He took all the flora from our whole raw milk and the flora from the cellar. It has grown between other productions with a taste that we did not yet know here. By this forced isolation, his name was found: the confined.
“This cheese ripened on its own for four weeks, unlike munster, which needs to be washed every day. In direct sales at the farm or on the markets, since deconfinement, the new kid is starting to make himself known. The only problem is that the farm is out of stock. New lots have left in containment, and will be released within a few days.