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Although its smell is really powerful, its taste is veru subtle and sweeter than its bouquet. The organge washed rind is humid and sticky. The palate is lactic, milky and slightly salty when it is young. When it gets older, it turns bitter and gets extra animal flavours.
Paul Georgelet has 40 years of experience as cheese maker. He is crafting higly artisanal products and is even growing his own barley and oat to feed his 500 goats.