Patricia discovered this cheesemaker on her way to Andorra, stumbling upon the tiny dairy tucked away in a hamlet off of the main road. The cheese is made using raw milk and is matured with either a geotrichum rind (like Brie de Meaux) with a very rich, almost melting texture, or brine-washed, giving a rose-apricot glow to the rind. We prefer the bloomy rind. The flavours are full-bodied, lactic, with a distinctive blossom of white mushroom on the finish. It pairs well with dry red wines.