• Appearance: Flat disk in shape (diameter 6 – 7cm, height 2 – 3 cm).  The fine, creamy-coloured rind has touches of pale yellow, white or blue.
• Type of cheese: It is an ivory-coloured soft cheese with a homogeneous, smooth texture.
• Taste and flavours: It is creamy with a nutty flavour similar to more mature cheeses but delicate nonetheless.
• Production: It is made from raw milk which is coagulated rapidly and then ladled into moulds.
• Maturation period: 11 days.

Description / History / Origin

The area where this cheese is produced has a wide variety of landscapes including the scrublands of the Cevennes, Lozere, Gard, Herault, La Montagne Noir (the Black Mountain) and the high hills of the Aude.  Every landscape gives distinctive characteristics and flavours to the cheeses.

More information 

This cheese should be tasted at different stages of maturation to appreciate its different levels of flavour.  It is now commonly used in dishes such as ‘gratins’ or grilled with mushrooms.  It can also be paired with dishes as varied as rabbit and fruit plus is excellent on its own or fresh with honey or chestnuts.  Lastly, it can greatly enhance the flavour of stuffing.