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.
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.