Product Description
This cheese from the "Normandy" region is very strong. Its rind sticks to the finger and is washed and colored with annato; A red dye extracted from the seed of the American annato tree. The texture has no elesticity and feeld heavy and moist on the tongue. It dissolves in the mouth, with a spicy flavor. Affinage takes at least three weeks, during which time the cheese is washed in water or light brine and turned regularly. Pairs well with a "Pomerol" red wine.
