Its tasting is a journey. You have to walk with him. Eight days old, it still has the freshness of “curd”. At fifteen days, the beginning of yeasting, it offers its cream with the taste of cooked milk. And it is at three weeks that the plant, this leaf that serves as its bed, appears to the taste buds in a sweet-tangy game.
This cheese is made from raw farm milk and is therefore subject to natural mold. The Penicillium mold contributes to its identity and typicality.