Cheese Mosaic 488 g
A selection of cheeses by Lenôtre: Sainte Maure de Touraine AOP Red Cheddar Livarot AOP Bleu d'Auvergne AOP Brie de Meaux AOP Comté AOP Mini churn Tête de Moine flowers
In a few lines
Tasting advice
To be kept in its packaging at +4°C until the indicated expiry date. Remove 1 hour before tasting at room temperature.This product can be enjoyed cold.
Learn more about the composition
Allergens present
- Dairy products
Ingredients
Ingredients: Sainte Maure de Touraine AOP: Raw whole goat's milk, cultures, salt, colourant: vegetable charcoal, rennet. Comté AOP: Raw cow's milk, salt, lactic cultures, rennet. Bleu d'Auvergne AOP: Cow's milk, salt, rennet, lactic and ripening cultures. Brie de Meaux AOP: Raw cow's milk, lactic cultures, salt, calcium chloride, animal rennet. Red Cheddar: Pasteurised cow's milk, salt, lactic cultures, microbial coagulant, colourant: E160a/E160b(ii). Mini churn: Raw goat's milk, salt, animal rennet, lactic cultures. Flowers of Tête de Moine: Milk, salt, lactic cultures, rennet. Livarot AOP: Milk, salt, cultures, rennet, colourant: annatto.
Nutritional values (value per 100g)
Sainte Maure de Touraine AOP: Average nutritional values per 100g: 1231kJ / 297kcal - Fat: 25.0g (of which saturated fatty acids: 19.3g) - Carbohydrates: 1.0g (of which sugars: 1.0g) - Protein: 17.0g - Salt: 1.8g. Comté AOP: Average nutritional values per 100g: 1750kJ / 418kcal - Fat: 10.5g (of which saturated fatty acids: 6.9g) - Carbohydrates: 0g (of which sugars: 0g) - Protein: 8.1g - Salt: 0.27g. Bleu d'Auvergne AOP: Average nutritional values per 100g: 1419kJ / 342kcal - Fat: 28.0g (of which saturated fatty acids: 20.0g) - Carbohydrates: 1.5g (of which sugars: 0.5g) - Protein: 21.0g - Salt: 2.6g. Brie de Meaux AOP: Average nutritional values per 100g: 1199kJ / 289kcal - Fat: 22.8g (of which saturated fatty acids: 16.2g) - Carbohydrates: 0g (of which sugars: 0g) - Protein: 20.9g - Salt: 1.7g. Red Cheddar: Average nutritional values per 100g: 1619kJ / 390kcal - Fat: 32.0g (of which saturated fatty acids:
