FLEUR D’AUDRESSELLES

History

Fleur D’Audresselles was born in 1990, inspired by Philippe Alléosse, an artisan cheese refiner in Paris. We’ve been making it ever since! The name was not a random choice. The salty rind of this cheese smells like the sea air in the small village of Audresselles.

Our work

Fleur d’Audresselles is made with pasteurised milk. It is then moulded and sent for maturing. The maturing period can vary from four to six weeks.

During this essential stage, the cheese is brushed with salt water. The rind thickens, becoming even more tempting, with nostalgic airs of the beautiful fishing town of the Côte d’Opale it is named after.

Fleur d’Audresselles is a “marine” cheese with the magical qualities of our coastal countryside.

Good to know ...

The orange rind of this tender ivory-coloured cheese has a slightly briny flavour. Like Fruité du Cap Gris-Nez and Fort d’Ambleteuse, Fleur d’Audresselles reveals rich aromas when melted. Try it in your favourite recipes instead of your usual cheeses. It can be found in the Haut-de-France region where it is stocked in most large and medium-sized stores, in our shop, and at your delicatessen or dairy supplier.

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EEC No: EN 62-889-030 EC

Features: Soft washed rind cheese

Gencod: 3770001691039

MG on dry extract: 45% MG

MG on finished product: 22.5% MG

Weight: 400grs mini

Storage: 2 months after production

DLOU: 4-5 weeks

Ingredients: Pasteurized cow milk from our village

Other: Lactic ferments, rennet, salt, lysozyme, natural surface dye (rocou)

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