Bassigny au Porto is made of pasteurized cow's milk and ripened with port wine. The cheese has a strong taste of which the color is certainly indicative.
Jacquy Cange is the Belgian artisan affineur who reproduces the traditional art of cheese ripening as authentically as possible.
Bassigny au Porto is a made from a French cheese from Northern Burgundy that is ripened in port wine.
It is best to taste the Bassigny au Porto with a variety of other cheeses and served with a powerful wine, such as port.