Cheese type: soft, washed, French
Country/region: France, Franche-Comte, Pontarlier
Milk: Cow’s, pasturised, not vegetarian
Taste: A slightly more gentle flavour than Vacherin, but still having tons of complexity. Perfect for baking! Just poke a few slivers of garlic and sprigs of rosemary into the top, drizzle over a little olive oil and pop into a medium oven for half an hour before scooping up all that gooey cheesieness.
Milk, salt, rennet