Pressed, uncooked cheese made only from raw whole milk from French Aubrac or Simmental cows. It originates from Aubrac, a basalt plateau 800 to 1,400 m above sea level and the cows feed exclusively on grass; silage is prohibited.
It melts fantastically, either in the mouth or in a pan, and tastes like dried hazelnuts with a bit of a salty, acidic, and spicy punch.
by PuffyHamster