Crust of golden yellow to brown colour, complex by the wide variety of fruity and vegetal aromas, typical flavor with length in mouth
Appearance: 60 cm in diameter, 10 cm in height.
Golden yellow to brown granular crust. Presale paste cooked in raw milk, yellow paste, firm and melting without opening with sometimes crystals of tyrosine which is an amino acid that develops in the old county.
Maturing: from 4 to 36 months This is one of the most famous French cow cheeses . Of millenary tradition, it is made in the mountains in the village fruit trees in respect of traditions for an exceptional quality AOC since 1952
Accompanying wines: Jura
