The cheese shares an interesting invention story which had the fromagerie in two minds over the extra goat milk they received to make its soft cheese Chevrochon. Kaiser decided to use the additional goat milk to make a firmer cheese that would have a longer shelf life and a good ageing possibility. The aroma is hay like with a nutty and milky flavor. It has a typical yet subtle goaty tang and a melt-in-the-mouth taste that intensifies as the cheese ages.
Milk: pasteurized goat's milk
Ripening: surface-ripened on pine boards for more than 40 days
Rind: washed, tan colored