A soft, succulent, creamy Champagne de Marc washed rind cheese with a firm, dense silky interior. Drum shaped with an indented top, also known as “fontaine”. This allows the brine to pool in the crater of the cheese, and seep slowly into the interior of the cheese to give it its richer consistency, pungent nose and fruity flavour. It is traditional to pour a little white wine or champagne into the well of the cheese. The cheeses are washed twice-weekly with a mixture of brine and annatto. Annatto, or ‘rocou’ which is an orange pigment taken from the Annatto shrub from South America and it is this that gives the cheese its russet coloured rind. The cheese is usually allowed to mature for around a month to determine its powerful and penetrating bouquet. Originating from the Langres plateau, near the source of the Seine in the Champagne region, on the border with Burgundy, this is a cheese that has been made since the 17th century, only gaining its A.O.C. status in the early 1990’s.
The individual cheese weighs 180g.