The characteristics of this small, fermier or artisanal goat's milk cheese from Lyon are the blue mould and reddish rind that appear after a aging for two to four week. The cheese has a strong taste of salt.

4.6

37 ratings

Axel

a month ago

Andrew

2 months ago

Skiing in Chamonix. Baked with whole garlic cloves and white wine.

Jen

2 months ago

Great when baked with garlic

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