The thick, pudgy texture of Florette may remind you of a triple-creme, but this cheese is made using a process called ultrafiltration, meaning the milk is filtered to break down the solids and fast molecules and encourage a another, silkier texture to the finished cheese. That classic goat-y tang is mile here and the creaminess allows for speaking on a slice of crusty baguette.


7 ratings


a month ago

megan brown

a year ago


a year ago

Super creamy and buttery with decent taste of goat

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