Bloomy rind soft cheese with vegetable ash coating. Based on a traditional valançay, made with either sheep's milk or goat's milk depending on the milking season.

Tasting notes: Gooey at the rind, moving into a chalky center, this cheese has a lovely subtle peppery finish.

Ways to enjoy: Cheese and charcuterie boards.

Pairing: Light reds, gernache, pinot noir.

Ingredients: Milk, salt, rennet, vegetable ash, culture.