This cheese usually has a brick shape with thick, smooth, velvety, white penicillin rind. It takes its name from the shape that resembles a small hillock. The cheese has a buttery texture and mushroomy aroma and a salty, bitter tang. It can be eaten young, or ripened - then the rind develops a reddish pigmentation, the interior becomes runny around the edges, the aroma becomes acrid and the taste is sharper.
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