Made in the shape of a heart. The rind has a soft, downy, velvety bloom and the cheese is close-textured and crumbly, with a gentle salty tang. Best eaten quite young, as the fresh mushroom aroma and light buttery flavours can become rather sharp and aggressive if allowed to ripen too far. The gentle rolling countryside around Forges-les-Eaux is the ideal area to find these cheeses.
|Age||2 - 6 weeks|
|Texture||close, firm, grainy, spreadable and supple|
|Flavour||mushroomy, nutty, salty, sharp|