A semihard fermier goats cheese with a rind of natural mould, it is from the village of Puimichel in Provence. It has almost no smell, and a light flavour of rich goat’s milk. Affinage is about 6 months.
A firm, fresh goat’s milk cheese with nutty to sharp flavour, made in dairies in Haute-Maurienne in Savoy.
Tomme du Mont Ventoux is a fresh, salted Provençal sheep’s milk cheese made on farms around Mount Ventoux. It has a fat content of 45% and affinage takes place in an airy cellar for four weeks. It is at its best from late June to mid-September.
A large, round, smooth, low fat cow's milk cheese with grey, dotted rind, mouldy smell, mild flavour, made by farms and on dairies. (AOC).
