When mature, flecks of blue mould on the rind give a rustic appearance. The paste is sweet, salty with a slightly acidic flavour and the texture changes as the cheese ages from soft to firm.
The distinguishing truncated pyramid shape of the cheese is said to have originated when Napoleon angered by the resemblance to Egyptian pyramids, cut off the top of a perfect pyramid shaped cheese with his sword after returning from a disastrous campaign in Egypt. This family run dairy makes traditional goat’s milk cheeses on the borders of Touraine, Berry and Sologne, in the Centre region of France.
Matured under a wrinkled geotrychum rind, each cheese is covered with salted, ground charcoal and cellared for 4 weeks. When mature, the cheese looks quite rustic with flecks of blue mould on the rind. The ivory white paste is sweet, salty with a slightly acidic flavour and the fine texture changes as the cheese ages from soft to firm.