This cheese appears as a disk with a central hole.
It is made in the area of Tarn. This cheese made from raw goat's milk must have a flexible consistency.
Its natural rind is coated with charcoal powder and covered with gray moulds. Inside one finds a homogeneous white pâte, so tender, with a pleasant savour of hazelnut and a beautiful acidity to the palate.
Propose the Rouelle at the end of the meal, with a set of other goats, and a quite crusty french baguette.