Soft creamy cheese with a thin white rind and distinct hexagon shape. Created by the innovator of ultra-filtration in cheesemaking whose classic double cream recipe was developed in the village of Pelussin in the early 1980s, at the foothills of the Mont Pilat mountains in the Rhone Valley.
Nutrient-rich milk of the Montbeliarde cattle is enriched with cream to produce the satiny texture and buttery flavor of this crowd favourite.
