Chabis de Gatine

This soft cheese from France builds up all its taste and aroma in the ripening process. As the cheese matures, it becomes firmer and tastes pungent. During the cheesemaking, Chabis is not heated or pressed like all other regular cheeses are. So, it is completely natural for the cheese discs to develop a whitish edible mould. The cheese is sprinkled withpepper, herbs or ash for that extra kick in texture and flavour. It is recommended that Chabis de Gatine be consumed when it is semi-dry, i.e. the outer layer should be dry, stained greyish blue and the inner pate should be firm yet at the same time smooth. The flavour and aroma of the cheese are typical goaty.