The traditional method of heating the milk in a copper pan enhances the flavours of the wonderful milk from cattle grazing on sweet floral pastures in the Chartreuse Valley. The rind is washed in a salt/water brine which halts the growth of moulds but also gives a bosky flavour to the cheese too. The aromas are classically earthy, with the pate giving forth lovely depths of fruit & nut. In more aged versions a natural boskiness presents itself. Perfect to enjoy with local Gamay & Mondeuse wines.