Matured for 6 to 18 months on the surface, this firm cheese with a washed, pressed and cooked rind is made with thermized milk from the herd of Jersey cows. la Ferme Stessi located a few steps from the cheese factory. Under its coppery-pink rind, a dark yellow paste has a hard and grainy texture, but melting in the mouth. This improves with age and the taste develops without bitterness. It offers a buttery aroma with a farmy note and has a nutty, buttery and grain flavor, with a fruity finish.