French-cheese.com

Of a texture slightly smaller than its’ big brother Langres, it comes from the same family: cleaned crusts. However it is washed au Marc de Bourgogne, and presents a cavité (cavity), which is, at the beginning of the process, the result of the friction of one inch of its surface at the time of washing it with naked hands. Until its maturity, its acidity is always present but in constant reduction. Then, when it reaches its full maturity, it’s a balanced paste marked by a more organic taste, a more melting texture, a more constant taste. It is rare and not just for the regular but also for the more demanding palate…