Made from raw milk at a fruitière (cheese dairy) in the hills of Pontarlier. An original recipe with a fermentation culture over whey that produces its characteristic animal notes. It is ripened for 8 months minimum and has a pleasant hazelnut flavour and a creamy paste. Just the right compromise for a cheese that can accompany any meal, from breakfast to dinner.

  • Unpasteurised Cow's Milk
  • France