• Appearance: thick cylinder (diameter 8 - 33cm, thickness 4 - 7cm) with a bluish grey bloomy rind
• Type of cheese: moist, white uncooked pressed cheese
• Taste and savours: strong goat's cheese flavour, delicate nuances of fruit and hazelnut
• Cheese type: made from full fat raw milk, with rennet added; the curd is sliced, stirred, reheated and ladled into faisselles, then drained on benches in a cellar. The cheeses are removed from their moulds and rubbed with salt on both sides
• Maturation: 7 Weeks

Description / History / Origin

This cheese is a traditional product, developed in the 17th century in Savoie and Haute-Savoie, in the valleys of Abondance, Maurienne and Tarentaise in particular.

More information

This cheese is best eaten in gratins with potatoes or melted like a raclette, or simply as it is with bread. It is a perfect ingredient in many mountain recipes.