Universidad de Nuevo Brunswick
See also: Charolais
The Charolais is a French cheese produces in the hills of the Charolais, in Burgundy, with the very characteristic taste.
It is a small cheese containing goat's milk or cow's milk, with soft paste with flowered crust, of an average weight of 100 grams.
The respective content of goat and cow's milks depends on the producers and the season. It can be tasted fresh, medium dry or miss (passer by of a crust cream-coloured color to a mould gray-blue).
Its period of optimal tasting is spread out May at August after a Affinage from 2 to 4 weeks, but it is also excellent from March to December.
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