A semi-hard uncooked pressed cheese with a dry natural rind scattered with red and orange patches. The pate is a rich golden colour. Made by one of only several remaining producers in extremely small batches in wooden vats, this a farmhouse cheese in the truest sense. The cows of the Salers breed must have their calfs present to give milk, further complicating (and simultaneously making more exemplary) the process. We select cheeses which are matured in stone cellars to give maximum taste and aroma to the finished cheese. With notes ranging from game to dark berries to summer pasture, the flavours can become very complex. Best season mid-July to December.