• Appearance:  A slightly barrel-shaped squat cylinder (diameter approximately 6cm, height 3 – 5cm) with a natural, bloomy rind.
• Type of cheese:  It has an airy, smooth texture and is easy to cut.  It ranges from smooth and creamy to dry and crumbly.
• Taste and flavours:  The taste ranges from hints of crème fraîche to autumnal undergrowth.
• Production:  Made from raw milk with rennet added, this cheese is then left to coagulate slowly and then drained on a cloth.  The curd is ladled into moulds and then taken out before salting and drying.  It is turned frequently.
• Maturation period:  10 days.

Description / History / Origin

Peasants have been making this cheese since the 16th century with milk from goat’s in the Cher, Loiret and Nievre departments.  It was named in 1829 after a small oil lamp made from pottery which was its first mould.

More information

Some cheese lovers wait for the rind of this cheese to turn bluish before eating to enjoy a stronger flavour.