CÉVENNES, UNPASTEURISED, TRADITIONAL RENNET

A thick, medallion-shaped soft cheese with a natural white rind that, with maturing, becomes dotted with blue moulds. A traditional farmhouse cheese with gentle goaty, nutty tastes and a fudgy texture. With proper affinage the pate should melt just below the rind. Best season July and August, with really rich and buttery cheeses appearing in early autumn.