• Appearance: A small, flat disk in shape (diameter 6cm, height 1.6cm), with a white, ivory or beige coloured rind which can be slightly grooved or velvety.
• Type of cheese: It is soft and creamy.
• Taste and flavours: It has a strong goat’s cheese taste and a melt-in-the-mouth texture.
• Production: It is made from full fat, raw milk which is heated and then rennet is added before it is left to coagulate for at least 20 hours.  The curd is blended, salted and moulded by hand and then it is matured in a temperature controlled environment, known in French as an ‘haloir’ at 10°C.
• Maturation period: 6 days.

Description / History / Origin

This cheese is produced in the heart of Quercy. The production area covers Lot, Correze, the Dordogne, Aveyron and Tarn-et-Garonne.

More information 

When creamy or even quite dry, this cheese if often eaten on its own or in salads. It pairs well with egg dishes and can be included in a wide range of recipes.