Origins :

From the Orléanais, and more precisely from the Pithiverais.


Characteristics :

Milk: cow
Interior: soft
Crust: natural
Maturing: 5 weeks dry maturing in straw.
Shape: round cheese, (12 cm in diameter and 2 cm thick) weighing about 300 grammes.


Flavour:

A very pleasant cheese with a soft and flavourful interior reminiscent of nature's fragrances; a real delight for cheese gourmets.


Best season for eating:

From end of June to end of November.


Recommended wines:

Red Orléanais, Red Cabernet, Bourgueil or Chinon.