The velvety taste of butter characterizes this cheese with delicate aromas. In keeping with tradition, the Monsieur Gustav Saint-Paulin rind is orangey, and its texture is creamy and elastic.
Lait, Lait ultrafiltré, Concentré de protéines de lactosérum, Crème, Sel, Culture bactérienne, Rocou, Chlorure de calcium, Enzyme microbien, Natamycine.
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