A semi-soft, washed-rind cheese that can be made from either raw milk or pasteurized milk. The texture is different in both cases.
At maturity, the thick rind gives off a subtle, slightly pungent aroma of straw and mushrooms, while the paste should have a pronounced taste of nut, milk, and lush pastures
 
($/100 grams)
 
Milk Type: Cow
Region: Auvergne, France