AOC-protected since 1990, this hard cheese is produced by various cheese makers using milk from three breeds of native cows, which are renowned for their excellent milk: Montbéliardes, Tarines, and Abondance. To sustain the quality and flavour of the milk, the cattle are not fed silage or any other fermented fodder.
FLAVOUR: This strong smelling cheese has an immediate subtle taste that can be light or full flavoured, depending on the season and producer.
HOW TO SAVOUR: Pair this smooth and supple cheese with a local white wine, preferably a dry one, or a Beaujolais.
