Semi-hard smooth-textured cheese with pale gold/beige/pink rind, which has been washed and brushed. The pale ivory pate has a layer of blue/black edible vegetable ash through its centre. Traditionally this was done as a means to separate the morning and evening milks, but is today mostly decorative. When young the taste is mild, with a fresh milky nutty flavour, becoming richer, sharper, and more pronounced with age.
cow's milk - France - unpasteurised