Chartreux“Cheeses used daily and for cooking”
Chartreux is an uncooked pressed cheese made from raw cow’s milk produced in the Valley of Entremonts in the heart of the Chartreuse Massif, for which the cheese is named. This cheese is a specialty of the famous Savoie cheesemaker Schmidhauser. It is matured for three to four months, during which the cheeses are regularly washed with salt water.
A smooth, slightly moist rind with a pinkish orange center; smooth, dense, firm, very homogenous paste of a light yellow color.
Health & nutrition
Flavours & sensory qualities
In spite of a relatively strong yeasty aroma, the taste of Chartreux is fruity and straightforward, with a firm texture that melts in the mouth. Its flavors are delightfully persistent.