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Made from raw milk at a fruitière (cheese dairy) in the hills of Pontarlier. An original recipe with a fermentation culture over whey that produces its characteristic animal notes. It is ripened for 8 months minimum and has a pleasant hazelnut flavour and a creamy paste. Just the right compromise for a cheese that can accompany any meal, from breakfast to dinner.


20.46 Kilograms
Out of Stock
    • Unpasteurised cow's milk
    • Not vegetarian
    • Jura, France
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