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This cheese has a slightly sticky orange brown rind and very distinct strong smell. The interior is soft and creamy, with a slightly bitter vegetal finish.
Developed by monks during the 15th century, this cheese is said to be a forebearer of Camembert.
The surface rind is carefully washed with a brine solution to encourage the b.linens culture whilst maturing in humid cellars. The wax paper wrap and poplar wooden box create a micro-environment around the cheese as it ripens.
This result is a slightly sticky orange brown rind and very distinct strong smell whilst the interior is soft and creamy, with subtle vegetal flavours and a slight taste of hazelnut and butter.