The rind is fine, soft and coloured a natural pink with a distinctive light sage, grey-green mould. The curd has an even softer consistency just under the rind, but once the aging process has been completed, it becomes crumbly in the centre. The cheese varies from white to pale yellow and sometimes contains minuscule holes. It has a sweet, slightly acidic flavour, sometimes with a hint of truffle. It has a distinctive aroma