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. 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: 261305682