Small log with thin covering of white mould with mild wrinkling (looks like geotrichum). Acidic curd is slightly drying when first tried, but it then becomes nice and creamy. A little bit of ripening around the edges of the cheese but no real rind has developed yet. Clean, fresh, zesty, light. Can spread this onto your bread.
|Buche semi-affinage, by Vendee Chevre|