• Appearance: A small log with an ivory rind. It is about the size of a cork from a bottle of Sancerre wine.
• Type of cheese: It is white and smooth-textured.
• Taste and flavours: It has a delicate, distinctive taste with subtle hints of fruit.
• Production:  It is made using the ‘lactic’ fermentation of raw milk curd, then pre-drained naturally on a linen cloth, shaped in small cylindrical moulds, removed from the moulds and left to dry on racks.  After this, it is matured slowly in a temperature controlled environment, known in French as an ‘haloir’.
• Maturation period: 7 days.

Description / History / Origin

Originally created by a cheese-maker in Sancerre wine producing country, this cheese was first known as ‘Sancerre’s cork,’ a name that was changed to avoid confusion between the cheese and the wine.

More information

Can be served on a cheeseboard or on its own with drinks, sliced into thin discs.