Country of Origin: Loire Valley, France
Style: Semi-Hard
Milk: Goat, Unpasteurised
Wine Match: Sancerre
Notes: It is produced from raw milk of the Alpine goats which can be easily recognized by their own thick coats. At this stage of maturing process, it has a creamy, nutty taste. After about six weeks, while its smell starts getting stronger, its pate becomes dry and brittle. Moreover, a harder texture with the pronounced flavour starts to develop. Hereafter, the cheese continue to mature and the robust taste increases, but never gets sour. Its rind develops into a rough and hard layer over a period of time.
