Cow’s milk.
Appearance: crust rubbed, golden yellow ochre to brown, hard and dry.
Dough sprinkled with "eyes" of the size of a cherry or nut. Ivory to pale yellow. Nutty smell, sweet, fruity flavor, not spicy, a little salty.
Maturing: from 7 weeks to 4 months
Whole raw cow’s milk. 45% fat, particularly skimmed and unpasteurized.
Firm and fat it has undergone a more advanced dripping
Tasting: This cousin of the Gruyère can be eaten grated or on a loaf of bread. It fits perfectly into the composition of gratins, fondues, salads or can even accompany vegetable soup
