Le Pitchou is a French cheese speciality, with which Laiber of the Saint Marcellin are inserted into small and with a Marinade from and herbs of Provence are poured over. The originally mild and easily cheese develops a strong and spicy taste. Only such Saint Marcellin is used out pasteurisierter cow's milk to be manufactured. Raw milk cheese made of goat milk, likewise a variant of the Saint Marcellin, is not suitable.

The speciality is eaten to bread. The suitable wine is a you

Similar specialities

There is a number of further cheese specialities, which are similarly manufactured. In addition for example Crottin de Berry counts l'Huile d'Olive.

Articles in category "Le Pitchou"

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