A thick, medallion-shaped soft cheese with a natural white rind that, with maturing, becomes dotted with blue moulds. A traditional farmhouse cheese with gentle goaty, nutty tastes and a fudgy texture. With proper affinage the pate should melt just below the rind. Best season July and August, with really rich and buttery cheeses appearing in early autumn.
Due to seasonality we may not always have this cheese in stock.