Coeur de Bray
Soft and fluffy, Coeur de Bray comes with a flowered white coating. Made from cow’s milk, is refined for 3 weeks so that it becomes dry, after which it is moulded in the shape of heart (hence the name). Contains around 45% fat. End of spring, summer and autumn are the best seasons for this cheese. Adored on the cheese trays with all kinds of fruity red or dry light white wines.