Origins :

From the Orléanais, and more precisely from the Beauce village of Patay, that is the only source for this cheese. In fact, to the best of our knowledge, this cheese is no longer produced. Nevertheless, we believe that it is worthwhile mentioning, so that it remains in people's memory and its existence is not entirely forgotten.

Characteristics :

Milk: cow
Interior: soft
Crust: natural
Maturing: maturing varied with the seasons: 6 weeks in a cellar in Summer and 6 weeks in wooden chests under ash during the Autumn.
Shape: flat round cheese, (25 cm in diameter and 2 cm thick) weighing about 500 grammes.

Flavour:

Under its thin crust, we discovered a supple, creamy interior, with a refined, delicate flavour with, however, a little odour of dampness.

Best season for eating:

From Juns to February

Recommended wines:

Red Orléanais or Saumur Champigny.