I Formaggi d'Europa

Honed in beer. On the palate she decided aromatic notes of malt.

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".

It is a bloomy rind cheese and yellow paste, semi-soft, from lactic taste and buttery, with hints of earth and cellar.