This very special cheese is a double cream with 60% butterfat content. The use of the ultra filtration method results in a clean finish on the palate, as opposed to the normal buttery coating left from double & triple creams. The rind is slightly washed and develops a covering of fine white mould that grows on the surface during affinage. The pate is soft & sweet, dissipating quickly and leaving the elegance of the satiny, buttery texture to linger with a sweet lactic aftertaste.
Country of Origin:Savoie, France Style: White Mould Milk:Cows, Pasteurized Wine Match:Chardonnay, Champagne, Chablis