This soft-ripened, washed-rind cheese is made with whole cow’s milk in the Champagne region. Its characteristic shape is easily recognisable: since it is never turned over during maturation, a hollow forms in the top that deepens as the cheese drains. Some gourmets fill the hollow with Marc de Cham-pagne. The tradition of this cheese can be traced back to the 13th century, as it is mentioned in a song com-posed by the Dominican prior of the city of Langres.
The cheese was granted a registered designation of origin (AOC) in 1991 and a protected designation of origin (AOP) in 1996. The rind is light yellow to orange, and sometimes a white down forms as the cheese matures. The paste is creamy next to the r
Unpasteurised cows milk, animal rennet
It contains: Milk
Minimum 6 days
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