Cow. Rennet. Unpasteurised.

A classic French delight, which every cheeseboard should have. Smooth and gooey, ranging in texture from double cream to clotted cream, while the flavour is long and complex. 

Made at the foot of the Vercors mountains, east of Grenoble and south of Lyon, milk is collected there every 48 hours, from 69 local farms, including 46 PGI certified and 10 Organic Farming certified.

During production, each tiny cheese is ladled, salted and turned by hand, before being matured in ripening rooms ventilated by natural air.