Surface matured for 50 days, this semi-firm, washed rind cheese is made with whole milk from herds of cows in the Baie-Saint-Paul Valley. Its ivory-white paste is supple and homogeneous. Its scents are light, presenting notes of cream and yogurt. In the mouth, it suggests a taste of butter and hazelnut. In cooking, this cheese is regularly used in sauce, stuffing or gratin. He also enjoys the company of a mead.
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