Semi-cooked paste wheel

Natural rind cheese aged on pine wood boards in an 8kg wheel format.

During production, specifically in the stirring phase, the curd grains are heated to 44°C to enhance the paste’s elasticity and achieve toasted nuances in the cheese.

The rind features varied colorations, resulting from the natural growth of molds and yeasts, with an aroma reminiscent of an artisan bakehouse.The paste has ochre tones and evenly distributed small eyes. Its texture is firm with a slight elasticity.

On the palate, it offers roasted, fermented butter notes, sweet brioche touches, and hints of pineapple on the nose, with caramel undertones.

Available ripening: 10, 16, and 20 months.