Fresh, soft, white-paste round cheese made from goat’s milk, with a bloomy rind (Penicillium candidum mould on the surface), aged for just 15-30 days. The white paste, turning straw-yellow, and the chalky white rind typically offer light, delicate flavours, with aromas of yoghurt and champignon mushrooms from the rind, and a pleasantly buttery taste. The rind is edible.
