Le Chatelain It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called penicilliumcandidum.The rind is meant to be eaten with the cheese.
This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider.
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