VIEUX BOULOGNE

PAS DE CALAIS

UNPASTEURISED

TRADITIONAL RENNET

The cattle graze on pastures not far from the coast, so there is a faint quality of iodine and salty herbaceous notes in the milk. The bright orange rind is washed regularly in a local beer from Saint-Leonard, with ripening occurring for about seven to nine weeks. As the cheese matures the flavours become more pronounced and earthy and the aroma on the rind has an almost wild mushroom farmyard appeal, with savoury undertones of sauteed onion.