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Aged for two months, this alpine style cheese has a distinctive nutty flavour and a silky smooth texture.

It can be eaten as a table cheese, with a smooth, creamy taste that is neither too salty nor sharp or more traditionally it is grilled or melted over potatoes, vegetables, cured meats and bread.

Style: Washed rind
Milk: Pasturised cow
Rennet: Animal
Fat: 48%
Size: 6kg
Affinage: 8 weeks
Origin: Normandy, France