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The crust, wrinkled and with an intense smell, has a variable colour, from ivory, to orange, to brick red. The texture has one fine and creamy consistency, which tends to melt in the mouth.

Origin: France

Raw Material: Pasteurized cow’s milk

Tasting: During the seasoning the forms are washed with Chablis wine for about a couple of weeks. This gives a firm, slightly acidic flavour to the cheese with floral, fruity and straw notes.