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A goat’s milk version of this regional specialty made by Fromagerie Jean Perrin in the heart of Franche-Comte, France.
Goat’s milk provides a whiter cheese that is milder in flavour than the cow’s milk varieties; a creamy and buttery texture with a subtle goat’s milk flavour.
Typical of the region, this semi hard pressed curd cheese is grilled and served melted over potatoes in the traditional French style, accompanied with cornichons and charcuterie.