Named after the fierce daughter of the cheese maker, Elise is a cow milk bloomy ashed rind, aged between 2 and 3 weeks. It has aromas and flavors of fresh milk and cream, but as it ages gets more strong on mushroom flavors. Pair the creaminess and butteriness with something fresh and acidic, like dark berries, some crunch like crackers. Add a glass of white Muscadet and you get a nice pairing as an apéritif with friends.

Ingredients

Pasteurized cow milk, cultures, rennet, salt, “ash” (activated charcoal)

Allergen

Cow milk

Sensory notes

• Texture: Soft and creamy. 
• Color: White to beige.
• Rind appearance: Velvety white, with touches of “naked” orange.
• Aroma: Smells like milk and cream.
• Flavor: Tastes like milk and cream at first, with hints of mushroom, getting stronger when the cheese is aged longer. 
• Pairing suggestions: Pair it with a few blackberries for a quick snack, or any other fresh and acidic fruit. Add some crackers for some crunch. We liked it with a glass of white Muscadet, or a glass of Populis reverse saignée (made with mostly Zinfandel grapes).