A brie-type cheese produced in the Comté de Nice region of France. Made from pasteurized and unpasteurized cow's milk, Roucoulon cheese is a soft ripened, soft-textured cheese that provides a mild earthy flavor with a mushroom overtone. This cheese goes well as a spreadable cheese on crackers, as a sliced section of cheese with fruit or sweet desserts, and as a melted cheese for a variety of dishes. If necessary, some camembert cheeses work well as a substitute for this cheese. Wines that go well with Roucoulons include Gamays or red Pinot Noirs.
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