Made from raw goat's milk.

It is an enzymatically fermented cheese made from reheated paste from a pressed press.

With a natural rind, it is simply brushed throughout its maturation.

Average maturation of approximately 180 days.

The pieces are of 1 kg approx.

As it is a raw milk cheese with a long maturation period, it is much more complex organoleptically.

Smell of dried fruit and fodder...

In the mouth it is very buttery and melting, with a rounded taste of citrus fruits, grasses, nuts and dried fodder.