Cheese matured for 4/5 weeks, pasteurized milk and bark washed with saltwater.
The rind of the cheese smells of vegetables and fermented fruit. The smell is something, intense, typical in these cheeses
The interior has a lactic smell and memories of raw nuts on a clean goat smell.
Texture between soft and semi-soft, depending on the state of maturation. Creamy and melting in the mouth. Fine granularity.
Very personal flavor, persistent and exquisite. Citrus notes are mixed with sweet notes of cream, dried grass and nuts.
Eaten with bark reminds us of wet soil and vegetables with a point of bitterness.
Format of 300g approx.
