Délice de Chartreuse, the sweetest of cheeses!
Délice de Chartreuse , it can be used in cooking in the same way as Reblochon.
It is matured for a month and a half with three turns per week on spruce boards. Its rind is bitten, saffron yellow to orange in color.
Its melting and creamy texture gives it a frank and pleasant taste. It can be used in cooking in the same way as Reblochon: tartiflettes, croziflettes, raclettes.
