{"id":61,"date":"2026-08-20T13:33:58","date_gmt":"2026-08-20T10:33:58","guid":{"rendered":"https:\/\/gvinage.co.il\/?post_type=product&p=61"},"modified":"2026-10-15T15:16:08","modified_gmt":"2026-10-15T12:16:08","slug":"sde-kutna","status":"publish","type":"product","link":"https:\/\/gvinage.co.il\/en\/product\/sde-kutna\/","title":{"rendered":"Cotton Field"},"content":{"rendered":"
\n

Cotton Field is a soft cheese made from 100% pasteurized sheep milk, ripened for about three weeks with a secret blend of cultures. It is named for its soft white rind, which recalls a field of cotton.<\/p>\n

\n
\"SheepSheep milk<\/strong><\/span><\/div>\n
<\/span>Wine pairing: Dry ros\u00e9<\/strong><\/span><\/div>\n<\/div>\n

Its inspiration<\/h3>\n

A soft, delicate sheep milk cheese, in a style between a young tomme and Brie. It is named for the soft white coat that develops on it \u2014 a look that recalls a soft white field of cotton spread across the land.<\/p>\n

Making and ripening<\/h3>\n

Made from 100% pasteurized sheep milk, ripened for about three weeks under controlled conditions. During ripening a soft white coat develops, thanks to the dairy\u2019s secret blend of cultures. The white rind is edible and an inseparable part of the cheese \u2014 it is best eaten together with the centre.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

Sheep milk gives a rich body, a round mouthfeel and a natural milky sweetness. Alongside the richness, the flavour stays delicate and fresh, with farmyard aromas and light herbal notes \u2014 the short ripening lets the natural character of the milk stay centre stage.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

Take it out of the fridge about 20 minutes before serving, and cut into wedges that include both the rind and the heart of the cheese. Ideal for a fresh cheese board, with baguette, country bread or delicate crackers, and with apples, pears, grapes, fresh vegetables, nuts or a little honey; also good in salads, sandwiches and light dishes.<\/p>\n<\/div>\n

\n

\u201cSome cheeses are born from an attempt to translate an existing tradition, and some are born from a meeting between two traditions. \u201cCotton Field\u201d was created exactly there \u2014 in the connection between Tomme fra\u00eeche, a young, fresh cheese from the tomme family, and the delicacy, creaminess and white coat associated with Brie.<\/p>\n

I wanted to create a cheese that would combine body and texture with softness and freshness: a cheese with the rustic character of a tomme, but also the delicacy and bloomy rind of a Brie. To do this I adapted the making process to our local sheep milk, which gives the cheese a rich texture, a deep flavour and a natural milky sweetness.<\/p>\n

As it ripens, a soft white coat develops on the surface of the cheese. Its look reminded me of a field of cotton \u2014 a white, delicate, quiet expanse \u2014 and so its name was born: \u201cCotton Field\u201d.<\/p>\n

Beneath the white coat is a cheese that changes over time. When young, its centre is firm and fresh; as it ripens, the texture becomes softer and creamier from the rind inwards, and the flavours deepen. Sheep milk gives it presence and richness, while the white rind keeps it elegant and delicate.<\/p>\n

For me, \u201cCotton Field\u201d is a cheese of meeting \u2014 between tomme and Brie, between a French tradition and Galilean sheep milk, and between its delicate appearance and the rich character revealed inside.\u201d<\/p>\n

\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/p><\/blockquote>\n

\n

Frequently asked questions about Cotton Field<\/h2>\n
\nWhat is Cotton Field made from, and how long does it ripen?<\/summary>\n

Made from 100% pasteurized sheep milk, ripened for about three weeks under controlled conditions. During ripening a soft white coat develops, thanks to the dairy\u2019s secret blend of cultures. The white rind is edible and an inseparable part of the cheese \u2014 it is best eaten together with the centre.<\/p>\n<\/details>\n

\nHow should I serve Cotton Field, and with which wine?<\/summary>\n

Take it out of the fridge about 20 minutes before serving, and cut into wedges that include both the rind and the heart of the cheese. Ideal for a fresh cheese board, with baguette, country bread or delicate crackers, and with apples, pears, grapes, fresh vegetables, nuts or a little honey; also good in salads, sandwiches and light dishes. Recommended wine pairing: dry ros\u00e9.<\/p>\n<\/details>\n

\nHow should I store Cotton Field at home?<\/summary>\n

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home<\/a>.<\/p>\n<\/details>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A soft sheep milk cheese, in a style between tomme fra\u00eeche and Brie.<\/p>\n","protected":false},"featured_media":44,"comment_status":"open","ping_status":"closed","template":"","meta":{"_gv_en_title":"Cotton Field","_gv_en_excerpt":"

A soft sheep milk cheese, in a style between tomme fra\u00eeche and Brie.<\/p>","_gv_en_content":"

\n

Cotton Field is a soft cheese made from 100% pasteurized sheep milk, ripened for about three weeks with a secret blend of cultures. It is named for its soft white rind, which recalls a field of cotton.<\/p>\n

\"SheepSheep milk<\/strong><\/span><\/div>
<\/span>Wine pairing: Dry ros\u00e9<\/strong><\/span><\/div><\/div>\n

Its inspiration<\/h3>\n

A soft, delicate sheep milk cheese, in a style between a young tomme and Brie. It is named for the soft white coat that develops on it \u2014 a look that recalls a soft white field of cotton spread across the land.<\/p>\n

Making and ripening<\/h3>\n

Made from 100% pasteurized sheep milk, ripened for about three weeks under controlled conditions. During ripening a soft white coat develops, thanks to the dairy\u2019s secret blend of cultures. The white rind is edible and an inseparable part of the cheese \u2014 it is best eaten together with the centre.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

Sheep milk gives a rich body, a round mouthfeel and a natural milky sweetness. Alongside the richness, the flavour stays delicate and fresh, with farmyard aromas and light herbal notes \u2014 the short ripening lets the natural character of the milk stay centre stage.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

Take it out of the fridge about 20 minutes before serving, and cut into wedges that include both the rind and the heart of the cheese. Ideal for a fresh cheese board, with baguette, country bread or delicate crackers, and with apples, pears, grapes, fresh vegetables, nuts or a little honey; also good in salads, sandwiches and light dishes.<\/p>\n<\/div>\n

\u201cSome cheeses are born from an attempt to translate an existing tradition, and some are born from a meeting between two traditions. \u201cCotton Field\u201d was created exactly there \u2014 in the connection between Tomme fra\u00eeche, a young, fresh cheese from the tomme family, and the delicacy, creaminess and white coat associated with Brie.<\/p>

I wanted to create a cheese that would combine body and texture with softness and freshness: a cheese with the rustic character of a tomme, but also the delicacy and bloomy rind of a Brie. To do this I adapted the making process to our local sheep milk, which gives the cheese a rich texture, a deep flavour and a natural milky sweetness.<\/p>

As it ripens, a soft white coat develops on the surface of the cheese. Its look reminded me of a field of cotton \u2014 a white, delicate, quiet expanse \u2014 and so its name was born: \u201cCotton Field\u201d.<\/p>

Beneath the white coat is a cheese that changes over time. When young, its centre is firm and fresh; as it ripens, the texture becomes softer and creamier from the rind inwards, and the flavours deepen. Sheep milk gives it presence and richness, while the white rind keeps it elegant and delicate.<\/p>

For me, \u201cCotton Field\u201d is a cheese of meeting \u2014 between tomme and Brie, between a French tradition and Galilean sheep milk, and between its delicate appearance and the rich character revealed inside.\u201d<\/p>\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/blockquote>\n

Frequently asked questions about Cotton Field<\/h2>
What is Cotton Field made from, and how long does it ripen?<\/summary>

Made from 100% pasteurized sheep milk, ripened for about three weeks under controlled conditions. During ripening a soft white coat develops, thanks to the dairy\u2019s secret blend of cultures. The white rind is edible and an inseparable part of the cheese \u2014 it is best eaten together with the centre.<\/p><\/details>

How should I serve Cotton Field, and with which wine?<\/summary>

Take it out of the fridge about 20 minutes before serving, and cut into wedges that include both the rind and the heart of the cheese. Ideal for a fresh cheese board, with baguette, country bread or delicate crackers, and with apples, pears, grapes, fresh vegetables, nuts or a little honey; also good in salads, sandwiches and light dishes. Recommended wine pairing: dry ros\u00e9.<\/p><\/details>

How should I store Cotton Field at home?<\/summary>

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home<\/a>.<\/p><\/details><\/div>","_gv_fr_title":"Champ de coton","_gv_fr_excerpt":"

Un fromage de brebis \u00e0 p\u00e2te molle, dans un style entre la tomme fra\u00eeche et le brie.<\/p>","_gv_fr_content":"

\n

Champ de coton est un fromage \u00e0 p\u00e2te molle fabriqu\u00e9 \u00e0 partir de 100 % de lait de brebis pasteuris\u00e9, affin\u00e9 environ trois semaines avec un m\u00e9lange secret de ferments. Il doit son nom \u00e0 sa cro\u00fbte blanche et tendre, qui \u00e9voque un champ de coton.<\/p>\n

\"LaitLait de brebis<\/strong><\/span><\/div>
<\/span>Accord vin : Ros\u00e9 sec<\/strong><\/span><\/div><\/div>\n

Son inspiration<\/h3>\n

Un fromage de brebis tendre et d\u00e9licat, dans un style entre une tomme jeune et le brie. Il doit son nom au manteau blanc et doux qui se d\u00e9veloppe \u00e0 sa surface \u2014 un aspect qui \u00e9voque un champ de coton blanc et doux \u00e9tendu sur la terre.<\/p>\n

Fabrication et affinage<\/h3>\n

Fabriqu\u00e9 \u00e0 partir de 100 % de lait de brebis pasteuris\u00e9, affin\u00e9 environ trois semaines dans des conditions contr\u00f4l\u00e9es. Pendant l\u2019affinage, un manteau blanc et doux se d\u00e9veloppe gr\u00e2ce au m\u00e9lange secret de ferments de la fromagerie. La cro\u00fbte blanche est comestible et fait partie int\u00e9grante du fromage \u2014 elle se d\u00e9guste de pr\u00e9f\u00e9rence avec le c\u0153ur.<\/p>\n

\n
\n

Go\u00fbt et ar\u00f4mes<\/h3>\n

Le lait de brebis apporte un corps riche, une sensation ronde en bouche et une douceur lact\u00e9e naturelle. Malgr\u00e9 cette richesse, la saveur reste d\u00e9licate et fra\u00eeche, avec des ar\u00f4mes de ferme et de l\u00e9g\u00e8res notes d\u2019herbes \u2014 l\u2019affinage court laisse le caract\u00e8re naturel du lait occuper le premier plan.<\/p>\n<\/div>\n

\"Roue<\/div>\n<\/div>\n

Suggestion de service<\/h3>\n

Sortez-le du r\u00e9frig\u00e9rateur environ 20 minutes avant de servir, et coupez-le en quartiers comprenant \u00e0 la fois la cro\u00fbte et le c\u0153ur. Id\u00e9al pour un plateau de fromages frais, avec de la baguette, du pain de campagne ou des crackers d\u00e9licats, et avec des pommes, des poires, du raisin, des l\u00e9gumes frais, des noix ou un peu de miel ; \u00e9galement d\u00e9licieux dans les salades, les sandwichs et les plats l\u00e9gers.<\/p>\n<\/div>\n

\u00ab Certains fromages naissent d\u2019une tentative de traduire une tradition existante, et d\u2019autres naissent de la rencontre entre deux traditions. \u00ab Champ de coton \u00bb est n\u00e9 exactement l\u00e0 \u2014 dans le lien entre la tomme fra\u00eeche, un fromage jeune et frais de la famille des tommes, et la d\u00e9licatesse, l\u2019onctuosit\u00e9 et le manteau blanc associ\u00e9s au brie.<\/p>

Je voulais cr\u00e9er un fromage qui allie corps et texture \u00e0 la douceur et \u00e0 la fra\u00eecheur : un fromage avec le caract\u00e8re rustique d\u2019une tomme, mais aussi la d\u00e9licatesse et la cro\u00fbte fleurie d\u2019un brie. Pour cela, j\u2019ai adapt\u00e9 le processus de fabrication \u00e0 notre lait de brebis local, qui donne au fromage une texture riche, une saveur profonde et une douceur lact\u00e9e naturelle.<\/p>

En s\u2019affinant, un manteau blanc et doux se d\u00e9veloppe \u00e0 la surface du fromage. Son aspect m\u2019a rappel\u00e9 un champ de coton \u2014 une \u00e9tendue blanche, d\u00e9licate et silencieuse \u2014 et c\u2019est ainsi qu\u2019est n\u00e9 son nom : \u00ab Champ de coton \u00bb.<\/p>

Sous le manteau blanc se cache un fromage qui \u00e9volue avec le temps. Jeune, son c\u0153ur est ferme et frais ; en s\u2019affinant, la texture devient plus souple et plus cr\u00e9meuse de la cro\u00fbte vers l\u2019int\u00e9rieur, et les saveurs s\u2019approfondissent. Le lait de brebis lui donne pr\u00e9sence et richesse, tandis que la cro\u00fbte blanche le garde \u00e9l\u00e9gant et d\u00e9licat.<\/p>

Pour moi, \u00ab Champ de coton \u00bb est un fromage de rencontre \u2014 entre la tomme et le brie, entre une tradition fran\u00e7aise et le lait de brebis galil\u00e9en, et entre son apparence d\u00e9licate et le caract\u00e8re riche qui se r\u00e9v\u00e8le \u00e0 l\u2019int\u00e9rieur. \u00bb<\/p>\u2014 No\u00e9mie Richard Stein, ma\u00eetre fromag\u00e8re certifi\u00e9e, GVINAGE<\/cite><\/blockquote>\n

Questions fr\u00e9quentes sur Champ de coton<\/h2>
De quoi est fait Champ de coton, et combien de temps s\u2019affine-t-il ?<\/summary>

Fabriqu\u00e9 \u00e0 partir de 100 % de lait de brebis pasteuris\u00e9, affin\u00e9 environ trois semaines dans des conditions contr\u00f4l\u00e9es. Pendant l\u2019affinage, un manteau blanc et doux se d\u00e9veloppe gr\u00e2ce au m\u00e9lange secret de ferments de la fromagerie. La cro\u00fbte blanche est comestible et fait partie int\u00e9grante du fromage \u2014 elle se d\u00e9guste de pr\u00e9f\u00e9rence avec le c\u0153ur.<\/p><\/details>

Comment servir Champ de coton, et avec quel vin ?<\/summary>

Sortez-le du r\u00e9frig\u00e9rateur environ 20 minutes avant de servir, et coupez-le en quartiers comprenant \u00e0 la fois la cro\u00fbte et le c\u0153ur. Id\u00e9al pour un plateau de fromages frais, avec de la baguette, du pain de campagne ou des crackers d\u00e9licats, et avec des pommes, des poires, du raisin, des l\u00e9gumes frais, des noix ou un peu de miel ; \u00e9galement d\u00e9licieux dans les salades, les sandwichs et les plats l\u00e9gers. Accord vin recommand\u00e9 : ros\u00e9 sec.<\/p><\/details>

Comment conserver Champ de coton \u00e0 la maison ?<\/summary>

Enveloppez-le dans du papier sulfuris\u00e9 ou du papier cuisson \u2014 pas dans du film \u00e9tirable, qui \u00e9touffe le fromage et lui donne un arri\u00e8re-go\u00fbt \u2014 et placez-le sans serrer dans un sac ou une bo\u00eete au r\u00e9frig\u00e9rateur, pour que le fromage puisse respirer sans emprisonner l\u2019exc\u00e8s d\u2019humidit\u00e9. Le guide complet : Comment conserver le fromage \u00e0 la maison<\/a>.<\/p><\/details><\/div>"},"product_brand":[],"product_cat":[17],"product_tag":[],"class_list":["post-61","product","type-product","status-publish","has-post-thumbnail","product_cat-soft","pa_milk-28","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product\/61","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/comments?post=61"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media\/44"}],"wp:attachment":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media?parent=61"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_brand?post=61"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_cat?post=61"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_tag?post=61"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}