5.0

2 ratings

smeyersgaastra

8 months ago

At its best when the core is chalky, while the rind is creamy and gooey. The bark layer adds a nice herby accent to the rind. I can't imagine a single day when I would not like to have a bit of Brebis sanglé. Nice to combine with a dry white wine.

Jigoten

a year ago

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