[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.5″ _module_preset=”default”][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-63px|auto||auto||”][et_pb_column _builder_version=”4.27.5″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
A discovery at Fromagerie Kaempff-Kohler<\/b>
<\/b>When Normandy pays tribute to Japan<\/b><\/p>\n
The <\/span>Japanese Ov\u00e9<\/b> is a magnificent raw goat’s milk cheese. The magic of this creation comes from the <\/span>edible Sakura leaf (Japanese cherry tree)<\/b> that covers the cheese at the start of the aging process, imparting a <\/span>delicate cherry aroma<\/b>.<\/span><\/p>\n The Ov\u00e9 has a very thin, cream-colored natural rind, covered with a light, uniform, and beautifully vermiculated white down.<\/span><\/p>\n Its white paste is soft, chalky at the heart, and features a thin creamy layer beneath the rind.<\/span><\/p>\n This mild, creamy cheese with a pleasant fresh milk taste and <\/span>vegetal and red cherry aromas on the finish<\/b>, delivers a caprine and lactic fragrance.<\/span><\/p>\n You wouldn’t think this little marvel is produced in <\/span>Orne, Normandy, in Saint-Julien-sur-Sarthe<\/b>, more specifically at the family farm of <\/span>Vincent and Marion Lerat<\/b>, who raise a herd of <\/span>380 Alpine goats<\/b> whose milk is entirely processed on-site.<\/span><\/p>\n The <\/span>optimal tasting period<\/b> for the Japanese Ov\u00e9 begins now, in late February, and lasts until November.<\/span><\/p>\n The Normandy version of the Japanese Ov\u00e9 \u2013 now at Fromagerie Kaempff-Kohler.<\/b><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" A discovery at Fromagerie Kaempff-KohlerWhen Normandy pays tribute to Japan The Japanese Ov\u00e9 is a magnificent raw goat’s milk cheese. The magic of this creation comes from the edible Sakura leaf (Japanese cherry tree) that covers the cheese at the start of the aging process, imparting a delicate cherry aroma. The Ov\u00e9 has a very thin, cream-colored natural rind, covered with a light, uniform, and beautifully vermiculated white down. Its white paste is soft, chalky at the heart, and features a thin creamy layer beneath the rind. This mild, creamy cheese with a pleasant fresh milk taste and vegetal and red cherry aromas on the finish, delivers a caprine and lactic fragrance. You wouldn’t think this little marvel is produced in Orne, Normandy, in Saint-Julien-sur-Sarthe, more specifically at the family farm of Vincent and Marion Lerat, who raise a herd of 380 Alpine goats whose milk is entirely processed on-site. The optimal tasting period for the Japanese Ov\u00e9 begins now, in late February, and lasts until November. The Normandy version of the Japanese Ov\u00e9 \u2013 now at Fromagerie Kaempff-Kohler.<\/p>\n","protected":false},"author":4,"featured_media":255923,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-259318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n