This delicate cheese with creamy paste is made using traditional French starter but using milk of local cows from wild rich pastures. Properly aged this cheese has thin somewhat wrinkled grey rind with white, yellow, blue and red mold dots. Silky textured paste easy melts on tongue revealing tastes of nuts, hay, cellars and mushrooms. Matured at least 45 days and up to 70 days. With age it becomes softer and more pungent indicating that cheese is still alive.