Washed-rind cheddar with smells of olives, sour cream and forest mushrooms. Slightly salty to give way to aromas of hazelnuts, lactic butter and wild mushrooms. Its paste is of a rich cream color in appearance smooth with some cracks, firm and velvety. Its rough brown and black marbled rind gives it character.
|RIPPENING||4 to 6 months|
NUTRITION FACTS & LABEL