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This goats milk cheese is made to a slow, lactic-set recipe, with only a tiny amount of French thistle rennet coagulant. It has a fabulous texture: smooth, rich, and mouth-filling, and a thin, beautifully wrinkly coat that develops natural spots over time*. The taste is great too: sweet, almond-y and complex.
*The geotrichum rind on these cheese can produce a range of coloured moulds including blue, grey and white.