A soft surface ripened cheese with a traditional spruce bark wrap. In the heart of Franche-Comte, Jean Perrin established his dairy and maturation facility to produce soft and semi hard cow’s milk cheeses, typical of the region. Today the family produce a range of traditional cheeses and has adapted their recipe using pasteurised milk for the international market.
The thin rind begins to ripple as this cheese reaches full ripeness, with a thin band of bark barely containing the spoonable cheese within.