It is square shaped, low in height and even (6-8 cm). The milk – from two milkings – is curdled with direct enzyme culture and the addition of calf’s curd. It is a rubbery, slightly crumbly cheese with a clean and inedible rind. The cheese is white with a slight hint of edging. It is compact and has irregular, little holes. The delicate taste comes from the combination of two distinctively different types of milk, which are nevertheless expertly mixed. Serve at 12-13°C. A superb Sauvignon Blanc would be a happy match with the taste of this complex and delicately persistent cheese. Maturation: 90 days.