INGREDIENTS: PASTEURIZED GOAT’S MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, COLOUR, G. CANDIDUM.
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.
International Cheese Awards 2014
Bronze in its category