The name of this cheese comes from its shape. It is produced in the Deux-Sèvres region. It has a dry and crusty rind of natural mold but a firm and tender paste.
FLAVOUR: The pleasant aroma of dried hay and goats derives from its mold and from the cellar in which it was ripened. It has a smooth texture and a warm, powerful flavour.
HOW TO SAVOUR: Eat it warm with olives or nuts and serve alongside full-bodied Burgundy wines.
