This cheese was born after Contralto as a sibling, and the making process is very similar to Reblochon. It’s from cow’s milk and rennet curd and washed very gently to add a hint of washed-rind characteristic. Some people asked me to make more potent washed rind cheese, but my sensitivity to smell blocked me to make anything smellier. For me, this cheese expresses the richness of Jersey milk the best. By aging, the color of pate gets deeper yellow and becomes almost buttery with the scent of grass the cows graze.

Ingredients: Jersey cow’s milk, starter culture, rennet, salt.