A seasonal cheese from the "provençales" Alps. Its characteristic is a mixture of cow and goat milks. The leave helps the cheese to mature and if you put it in a cellar during 15 days you will have a creamy and strong cheese This combination gives the cheese a floral aroma and it develops a taste of thyme with a slight after taste of pepper. A very thin rind with a tender pate.
110 g (3,85 Ozs)
Pairing cheese and wine
Red wine: Côtes du Ventoux (Grenache, Cinsault, Syrah grapes)