Size: 6.5 ounces
Coupole is made with the same recipe as the Bijou. After pasteurization, the milk is set for maturation/coagulation for 24 hours. The curd is then drained into cheese cloth overnight. On the third day the "pre-drained" curd is used to make Coupole. Using a unique form, the Coupole are shaped by hand with a sprinkle of ash on the top. After a day in the drying room, they are moved into the aging room to allow the rind to develop, which creates wrinkles around the sides of the cheese.
This cheese has a unique shape and appearance that makes it perfect for a cheese board. Coupole is milder than the Bijou and Bonne Bouche. The texture is dense and very creamy and the rind is sweet with a yeast flavor that increases as the cheese ages. Coupole reaches its maturity after 45 days and there is a fabulous contrast between the strong ripened flavor of the rind and the delicate fresh taste of the pate with notes of fresh flowers, citrus, and hazelnuts.