The original shape of the Taupiniere is due to the imagination of the cheese makers from the Poitou-Charentes region. No doubt cheese experts will be reminded of the Gaperon that has a similar shape, but from another region the Auvergne. In the year's 2001 “Concours General Agricole” competition the gustative qualities of the Taupiniere were recognized with a gold medal. The taste is refined and the Taupiniere melts in the mouth. The rind is a natural mould on charcoal powder, the pate is soft, uncooked and unpressed. The cheese is made with highly concentrated milk, which gives the pate a dense pure white smooth texture.