Le Petit Romois is a soft ripened cheese between 2 and 3 weeks, camembert style. This soft and creamy cheese contains subtle flavors with slightly woody character.
Produced by: Lehmann
Store between 4 and 8C
We can deliver on Tuesdays, Wednesdays, Thursdays and Fridays.
The Bresi is one of the only smoked meat of Franche-Comte that is not made of pork but beef. It's a whole beef fillet, from the very same cow that produce the milk for the Comte. The filet is carefully selected for its marbled aspect, then cured with dry salt for 3 weeks with various spices (onions, bay leaf, thyme and juniper) and is then slow smoked for 3 weeks using resinous wood. The Bresi will lose over 50 per cent of its weight after 3 weeks but will have taken a wonderful dark red colour, a translucent texture and perfume and powerful aroma. The cows are reared outside in the French countryside. <strong>About Nitrates and Nitrites</strong> Nitrites and nitrates are essential for both ensuring meat is cured fully and properly and also for allowing the complex flavours to develop. Much like sulphite is a natural and important part of wine-making - nitrites do the same job for charcuterie. We want to provide transparency to you so that you can make your own decisions about consuming.
|Typical value||Per serving (100g)||Per 100g|
|Energy Content (kj)||1200||1200|
|Energy Content (kcal)||285||285|
|- of which saturates (g)||15.5||15.5|