A soft disc with a natural wrinkled rind. Meaning 'spicy' in the Occitan language, the cheese undergoes a remarkable change as it matures; when young the cheese has a plump and unmarred white appearance, but after several weeks of careful maturing it will lose approximately half of its weight, deepen to a golden colour, and develop earthy moulds. The flavours, once light and gentle, will become concentrated and sharp, living up to its Occitan translation. Best season is July and August.
Due to seasonality we may not always have this cheese in stock.