Dusted in vegetable ash before developing a doughy, wrinkled rind, the pasteurized cow’s milk begins tangy, bright and chalky, but continuously breaks down from week to week into a slow, oozing paste with notes of butter-roasted mushroom and toasted almond.

4.0

3 ratings

R

5 months ago

kyleen

6 months ago

Lisa Filemyr

a year ago

Creamy and a touch earthy. Simple and straightforward.

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