This fermier cheese is shaped as a brick. Made from raw goat's milk, it is unfortunately too low because only few producers make this cheese. Closed in an ventilated cellar, the cheese is matured during 4 weeks. Its naturally folded rind is covered with an homogeneous white-ivory mold. The cheese is soft and its pâte develops a strong smell of goat. When the maturation lasts, the cheese becomes drier and its aromas become concentrated and quite tenacious.
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