This cheese is made in Chiang mai. San Paquanburie is made in the style of Brie.
A soft bloomy-rind cheese, it is made from unpasteurized cow's milk, using thermophilic culture and characteristic white mould. Fruity/floral aroma, and slightly tangy. Aged for minimum of 4 weeks, but becomes fully ripened and oozing into cream at 6 weeks. Can be baked and dipped with warm crusty bread too.
Affinage: 4weeks storage: in the fridge for a month Weight: +/- 140 gr half wheel
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