Wrapped in sycamore leaves from the neighboring forests, this cheese is primarily cow's milk; however, during spring and summer (or whenever there is a surplus) a small amount of goat's milk is added. This results in sharper cheeses with higher levels of acidity. Rich and creamy with well scattered blue moulds and a tangy taste not dissimilar to Roquefort. Matured in damp, high-humidity cellars, the younger cheeses tend to be more crumbly and less intense. A classic.