Fragrant thanks to the sponge in seasoning with brine with herbs.
Traditionally it is not cut, but scraped thin layers so that it forms rosettes or carnations (the so-called fleuron) using a special rotary knife called "Girolle".
Honed in beer. On the palate she decided aromatic notes of malt.
It is a bloomy rind cheese and yellow paste, semi-soft, from lactic taste and buttery, with hints of earth and cellar.
Blue-veined cow's milk cheese, creamy and sweet on the palate of recent conception.