Le Chabichou D'Antan Prosecco We pushed the limits to

We pushed the limits to create the crunchiest and tastiest condiment around

hand peeling the skins of limes and saturating it all in the finest cane sugar we could find

CURED FOR 20 months using artisanal methods in La Alberca

sage and garlic that is then ground together with the Sicilian sea salt

toothsome spoonful of apricot jam knows the magic these beauties can do with your tastebuds

Le Chabichou D'Antan Prosecco We pushed the limits to150 grams per piece Made from pasteurized goats milk Country of origin: France Region: Loire Valley Type: soft, artisan Texture: creamy, dense, firm and spreadable Rind: bloomy Colour: white Flavour: lemon zest, tempered by a deep minerality, tangy Aroma: goaty