This cheese combines cow, sheep and goat milk, the rind is slightly bloomy and the very delicate flavour appeals to any palate. The three types of milk are blended together in different proportions to avoid the goat milk flavour from taking over. The perfectly balanced aromas are also appreciated by those who do not usually eat goat cheese. The beautifully even and regular eyes that appear inside tend to melt away after it is cut and the cheese paste tends to become creamy.

Ingredients: pasteurised cow, sheep and a small amount of goat MILK, live milk enzymes, rennet and salt.
Weight: approximately 1300 gr.
Packing: wrapped in cling film.
Shelf life of packed product: 30 days.

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: cylindrical with flat surfaces and sides although barely rounded.
EXTERNAL FEATURES: the rind is thin and a bit moist because of the penicillium candidum which has spread outwards, it is straw yellow with white mould and shows the marks of the grid on which it is placed to age.
INTERNAL FEATURES: the paste is ivory white, soft, moist and carries many evenly spread eyes.
ODOR: scents of fresh cream, green grass, a hint of sheep and barn, while the rind carries scents of fresh champignon mushrooms.
FLAVOUR: very sweet, mildly salty, the paste is a bit sticky initially, but then is quite soluble in the mouth. Medium persistence.

Availability: all year, but must be ordered.

Food pairing; it is ideal in the kitchen to prepare dishes which require cheese that melts well and at low temperatures.

Wine pairing: not very structured white wine.