A larger, semi-hard version of Durrus, this is a seasonally made cheese matured for a minimum of three months. The more robust flavours are nutty and fruity with a complex bosky aroma due to the position of the farm close to the Atlantic Sea. The moisture in the air permeates the pastureland, giving that salty and gamey edge to the cheese. This would be perfect as part of a fondue mix or to melt for Raclette. Full-bodied white wines are perhaps the best match.