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Cheese Culture

Vacherousse d'Argental

Vacherousse d'Argental

Cheese Type

Fromagerie Guilloteau is located in the small town of Pélussin in the Rhône-Alpes region. The company pioneered the use of ultra-filtration in cheese making, a process that has various outcomes including accelerating cheese maturation by removing some water thus concentrating the milk. This also helps to create that lusciously creamy mouth feel that is so loved by the devotees of this cheese style.

Vacherousse d'Argental is a soft, intensely creamy and sticky cows'milk cheese. The rind is washed with salt water, and the wheels are then set aside for three weeks to allow a white mould to develop on the rind. The mildly flavoured washed rind is a real crowd pleaser.

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