Country of Origin: Savoie, France
Milk: Cow, Unpasteurised
Wine Match: Bordeaux, Bourgogne, and Champagne
Notes: This cheese has a strong smell and an intensely fruity, buttery and hazelnut flavour, with the balance of acidity and sweetness, followed by a lingering aftertaste. Firm but supple and slightly grainy, the texture of the ivory-yellow pâté is creamy and velvety. Its rind is smooth with an amber colour showing canvas marks. The affinage takes at least 100 days that help release the subtle aromas.