• Appearance: A small disk (diameter 5 – 7cm, height 1 – 3cm) with a natural, bloomy rind.
• Type of cheese: It is smooth, firm and homogeneous in texture and can become crumbly when mature.
• Taste and flavours: It generally has a mild taste but becomes more pronounced with maturity.
• Production: It is made from full fat, raw milk and has a small amount of rennet added.  The curd is ladled into perforated moulds and then drained and salted twice before being dried on racks.
• Maturation period: 14 days.

Description / History / Origin

This cheese originates from the Ardeche and Drome regions of France. The production area extends from the Canton of Bariac in the Gard to Valreas in Vaucluse. Its name, which is French Provencal in origin, means ‘to sting.’  Traditionally, goats were the only animals used for dairy production in these regions and were not milked in winter. Eating cheese at different stages of maturation was a way to preserve the milk.

More information 

This cheese can be enjoyed young or mature and is best served after a meal.  It can be preserved with flavoured oil or mixed, warm or cold with a salad and garlic or shallots.