An alpine style cheese with a semi-soft texture and nutty flavors. The milk is infused with a black peppercorn tea before being cultured. The peppercorns are crushed and added back to the curdA camembert style bloomy rind cheese with a dust of ash. Aged 3 weeks. Smooth texture with mushroom notes. Pairs well with red wine.Very small production batch at the moment, but will be available weekly in the future! during the molding. After being pressed and brined, the wheels will head to our cave where they will be regularly turned and brushed for 5 months. Pairs well with any wine.