Soft paste, creamy cheese with a unique, spicy flavour, made from raw mountain milk produced by cows fed solely on non-ensiled fodder. It is named after the place where it is ripened: a former military stronghold, Fort A1652. This history-filled cave boasts the perfect ripening conditions, owing to its temperature and humidity levels. Thus A1652 ripens for around 3 months until it reaches perfection, under the watchful eye of its creators, who are armed with two generations’ worth of cheese-making know-how – master Cheesemaker Michel Beroud and his daughter Agnès. A1652 offers a creamy texture and a lasting, uniquely flavoured taste of cream