La Pinot Noir
Discover the Pinonoire, a speciality made from raw cow’s milk and matured with Alsace Pinot Noir, from the Jean Geiler cellar in Ingersheim. All the stages of production are carried out by hand. First of all, it is rubbed with salt water to seed the rind and begin the maturing process. Then the tomme is immersed in the Pinot Noir for 24 hours, before being “pricked” several times with a syringe to add Pinot Noir to the interior and obtain the little marbling marks. Finally, 3 weeks later, it is immersed in the Pinot Noir for another 24 hours. It is matured in cellars on pine boards for at least 2 months. When the raclette is heated, its texture becomes creamy, even liquid and stringy. It has a clean, balanced, fruity and woody taste. A real delight!
- Unpasteurised Cow's Milk
- Alsace, France
We recommend the following quantities per person:
For an after dinner cheese board, 30g to 50g per cheese per person is generally enough and should not leave you with much leftover. If you are planning to have a big table and / or want some cheese to be carried over a few days ,we recommend 60 to 80g per cheese per person.
The number of cheeses is up too you (i say the more the better!) but to achieve a good selection from textures, Strenghs & different milks, 4 to 6 cheeses are recommended.
The average Cheese Weight we recommend:
2 to 4 Guests: 125 to 150g per cheese
6 to 8 Guests: 200 to 250g per Cheese
10 to 12 Guests: 300 to 350g per Cheese
14 to 16 Guests: 450 to 500g per Cheese
We will prepare your order as soon as possible and have it delivered within 2 Business days.
We deliver Nationwide Tuesday to Friday
If you would prefer to Pre Order for a specific delivery date, please leave us a note at the checkout as well as any message you wish to include.
If you require a specific product please call the shop on 01565 751697 as we will be able to help.
