CHAROLAIS

BURGUNDY

UNPASTEURISED

TRADITIONAL RENNET

A tubby drum-shaped cylinder – the shape was designed for farmers in the fields who could slice and place it in baguette sandwiches – with a close-textured, crumbly pate. The rind is natural and slightly dry, with patchy grey, blue and white moulds. Initially mixed with cow's milk, the cheeses today use solely goat's milk. The taste is rich and sophisticated with a fine clean, nutty flavour and relatively low acidity.