This ewe's milk cheese is shaped like a crater to pay homage to the volcanos of Auvergne. Created at the end of the 20th century, it is wrapped in five Jonc leaves, to prevent the cheese from sagging during ripening.
FLAVOUR: It paste is dotted with several holes and its texture is creamy, delicate and varies depending on its degree of maturity. Its finish develops subtle notes of hazelnut.
HOW TO SAVOUR: Try it with a crisp salad; it's delicious and typical of the region.
