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Guide to cheeses

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What you need to know...

The Cœur Poitevin can provide a world of cheese flavour, with the most original forms on every single one of them. The Cœur Poitevin, is presented slightly ashy, covered of a very well rooted penicillium, but it is also a discrete cover due to a first drying surface. Its dry paste is covered by marginal underlayer that is buttered and very expressive, located right under the crust. The more firm and dry is the unit of the paste, the more rich and intense will be the sense. A red wine could accompany it in the first taste, but select a dry white wine of preference slightly alive to taste it once refined.