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This is a goats’ milk cheese from Berry, in the form of a truncated pyramid.  Its exterior is ashen so as to slightly dehydrate its surface rind, thus allowing penicillium (mould) development making its interior more supple.  At the beginning of the refining process, the cheese is slightly chalky, then very quickly developing a smooth, not to say buttery, texture.

Refining will be accomplished differently according to the professionals concerned;  some will choose a firmer not to say slightly crumbly interior, with a fine goats’ milk-like taste; others will go for a fuller-fat interior, with a stronger taste and a more melting texture.