French-cheese.com

How can anyone not know this history-loaded cheese?  It’s a real and true dinosaur!  This is how the cheese was made more than three centuries ago, in our little isolated paradise, the Savoie region. First of all, as in the time when the Tarine cattle herds could be counted on the fingers of one hand, the previous days’ curds had to mixed to produce a cheese of about 10 kg. This curd mixture gives it  a flaky, light aspect which melts the cheese in the mouth. Through this very particular structure, the flora present in the cellars delicately colonise the cheese. No two cheeses are alike.  These mountain-pasture cheeses can be completely white or completely blue. The foray into the mouth is fresh, followed by that  mushroom tang, oh so much more delicate than a penicillium roqueforti. And to cap it all it reminds you of the fold, or rather the stable …Complex, elegant and authentic!