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Le Cendrillon cheese

Crowned Best Cheese in the World at the 2009 World Cheese Awards. Vegetable-ash-covered cheese with a marble-textured rind and a smooth ivory body; acidulous, semi-strong taste that becomes more pronounced with age.
Le Cendrillon cheese 

INGREDIENTS: PASTEURIZED GOAT’S MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, COLOUR, G. CANDIDUM. 

Awards

International Cheese Awards 2014

Bronze in its category

Recipes

Everyday delicious

  • Prep
    10 min
  • Total
    20 min

Couscous, Beet and Goat Cheese Salad

Pairings

Sauvignon Blanc

Amber Ale

Hazelnuts