Perfect for grilling, this halloumi from Cyprus and made from 100% goat’s milk. Finish with a squeeze of lemon.
Le Marquis Chèvre du Pélussin
Goats Milk | France
Le Marquis Chèvre du Pélussin is a unique brick shaped ‘ingot’ was specially created by Will for friends in the wine industry, who don’t like the flavour of strong and often ‘bucky’ aged, surface-ripened goat’s milk cheeses. Produced in the village of Pelussin in the Rhône Valley of south-eastern France, it’s made using modern techniques and ripened under a thin, golden rind covered in a special selection of slow-growing moulds and bacteria. The traditional wooden box forms a unique microclimate and encourages the cheese to mature to an exceptionally soft, silky texture and deliciously mild, lingering lemony tang that will please everyone.
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Julia Ostro created this recipe for Will based on a traditional Italian foccacia.
Cheeses such as Cherve du Pellusin can be cut into thick rounds like this