This cheese is recognizable first of all with its particular form: a rhombus. Then, its odor and its after-taste: the hazel nut. After a 4 weeks refining, the surface of the cheese is very irregular, the dough is dry and overlaps with grey-blue moulds. The paste of the fer de lance is characteristic of a true goat's milk cheese, a little lasts at the beginning, then to tend, sticking, but melting in the mouth. The taste of the fer de lance is salted but soft. The cellar's and the goat's milk flavour are delayed on the palate.
White wine: Mennetou-Salon (Sauvignon grape) Red wine: Beaujolais (Gamay Noir grape)