French-cheese.com

The Pierre-Percée takes its name from the lake of the same name, perched in the Vosgean land. Of intermediate texture between a Saint Félicien and a Saint Marcellin, this cheese reveals its farm origins from the first taste. Its’ immaculate flowered crust is more or less homogeneous and often with a touch of “rouge”. Its paste is butter liquid kind, due to the perfectly cooked state. Its taste expression is characterized by a straight and flattering sensation, which allows sensing a coloured flavour. First of all fresh, with a tinge of mature cream, its smoothness makes it possible to guess the balanced and natural food of the cow. Summarizing all, with its typical after-taste marked with mushrooms touch, no one could forget the vivacious feeling of the Vosgean land.