This soft-ripened, washed-rind cheese is made with whole cow’s milk in the Champagne region. Its characteristic shape is easily recognisable: since it is never turned over during maturation, a hollow form in the top that deepens as the cheese drains.
The tradition of this cheese can be traced back to the 13th century, as it is mentioned in a song composed by the Dominican prior of the city of Langres.
The rind is light yellow to orange, and sometimes a white down forms as the cheese matures. The cheese is creamy next to the rind, while the centre remains white, firm and crumbly.
Flavours & sensory qualities
Its aroma is intense and distinctive; its tangy flavour is accompanied by marked characteristic tastes that are pleasantly strong but not overpowering. Its taste is softened by a creamy texture that melts in the mouth.
Champagne (pour a little into the dent at the top and let it seep into the cheese!)