Appearance: Saffron-yellow crust, covered with a fine "white foam" ivory-yellow dought, velvety flavor, with a nutty aftertaste, smooth and very soft consistency, slight cellar smell, quite pronounced when cheese is " well done " Maturing: from 5 to 6 weeks . Raw and whole milk, from cows of Abondance, Tarine or Montbéliarde. Lightly pressed dough, crust washed in saltwater AOC since August 7 1958.
Period to purchase: summer and autumn
Dimensions: about 13 cm in diameter and 2.5cm thick Weight: about 500 g
Dégustation: nature or tartiflette
