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Made with milk from the white and black cows from the North region, this cheese then dries in a maturation room, where it gets frequently washed with salted water. It then ripens in wet cellars in Thiérache (a small part of the North Region), and gets this very special savour and its intense orange rind there.
This cheese should rather be served with a strong red wine or Madiran, but will be even better enjoyed with a beer from the North of France (or a Belgian one). It has a very pungent aroma.