Tarentais are fluffy, tart and citric in their centre, with a buttery, creamy breakdown around their edges. They are produced from three different batches of curd that have been drained and matured over several days are folded together like a cake mix. This method produces a cheese of standout acidity, giving an extraordinary structure and length to its flavour.
Made with raw goat's milk and animal rennet in the Savoie, France.
