It’s less salty and less pungent than other blue cheeses, making it a good choice for those usually wary of blues.
Taste is lactic with aromas of mushrooms and a slight kick of spiciness from the blue veins.
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It is exclusively made with raw cow’s milk from the Abondance, Montbéliarde and Tarentaise breeds. The cows are fed on 100% local hay in the winter and in summer, graze on pastures where they make...
It’s less salty and less pungent than other blue cheeses, making it a good choice for those usually wary of blues.
Taste is lactic with aromas of mushrooms and a slight kick of spiciness from the blue veins.
