Description

The special feature of this cheese is its white rind covered with a velvety white coating, created by the inoculation of selected noble moulds of the genus "Penicillium candidum" and "Geotrichum candidum" into the milk. The bloomy rind is edible, which is why each wheel is individually wrapped to best preserve the product. Matured for just a few days, it is a soft and creamy cheese, white in colour, with very small eyes. It should be eaten at room temperature, so that the paste releases all its aromas and butteriness.