A creamy white French cheese, from the Champagne or Lorraine regions, made from cow's milk, 45% fat. It is utterly delicious: this is the first time I've tried it, and I am well taken.

The crust is white and velvety like Camembert; but internally it is solid rather than runny, a yielding very creamy paste, and can be a little crumbly. A fresh taste with a slight hint of goat's cheese. (Slightly 'lemony' one website calls it, and yes, I suppose that's what it has in common with goat cheese.)

The almost mousse-like texture is said to be from the very careful ladling of the young curd into the moulds. It is also described as 'triple-cream', whatever exactly that means. A real discovery, anyway!

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