This traditional cheese from the Vosges Mountains of Northern France was once known as ‘white meat’ by the monks who developed it. It
is matured for two months in humid mountain cellars where the rind is regularly washed in brine.
Famous for its pungent smell and sticky orange rind, the interior is a fine soft and smooth consistency, with a mild creamy, meaty and slightly sweet flavour. Locally the cheese is often eaten with cumin seeds.