French-cheese.com

This kid brother of Livarot cheese is produced in Lower Normandy, from cows’ milk of course.  Like the other, in the course of the refining process, it is surrounded by reeds to hold this creamy cheese together.  It is a soft cheese, slightly humid, rind-washed and exuding  persistent odours, but to the palate its delicacy overcomes this by a presence marked by organic flavours.  The best season for enjoying it is between May and October, but throughout the year it gives testimony to a definite taste advantage, always changing according to the seasons.  Why not enjoy it preferably with sweet cider, when a Chinon which accompanies it very well is not available?