A supple pale ivory coloured mountain cheese made from the raw milk of the morning and evening milkings separated by a layer of wood ash; which is said to aid the digestion . The interior of the cheese is lightly strewn with small apertures, the finished cheese is given two surface saltings and rubbed twice a week in pure water for two month. As the cheese matures it becomes sweeter and stronger with the aging process.
Try with a fruity Beaujolais wine.
