Crottin style cheese with white mould on the rind and dense, pleasant lactic flavour and light paste when young. At intermediate stage, blue moulds appear, the paste becomes soft under the round and yields stronger flavours. When fully aged, cheese rind will be grey/blue on surface, smaller in size and features dryer, dense, paste with more complex flavours.
Suggested Wine Pairings:
Great with white wines, particularly lightly oaked Prince Edward County chardonnay.
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