This cheese is made in the South West of France, in the same area of the Pérail, its cousin. It is a ewe milk cheese.
It is produced in an artisanl way. Molded and salted by hand, matured in a natural cellar closed to the plateau du Larzac.
Its shape is rectangular. Its pâte is smooth and souple, its flavor is typical and desirable with a slightly acidulous final taste.
Wine pairing : dry white wine from Gaillac (one of the grape is called Loin de l'Oeil : far from the eye)
Dry white wine from Gaillac