Produced under IGP regulations, this Burgundian classic
originally took its name from a small village in the green, wooded valley of Armance and this example has been selected by Will for its exceptional quality.
Produced from fresh cow’s milk collected from a strictly designated region, the curds are set using traditional, slow, overnight lactic fermentation techniques introduced to the region during monastic times. The young cheese is then matured in humid cellars for a minimum of 21 days where it is regularly washed with a brine solution to encourage the growth of a blushing orange rind veiled with a thin coat of ivory coloured mould.
Mild and creamy with sweet floral aromas when it leaves the dairy, the smooth surface rind of this natural, surface-ripened cheese gradually develops wrinkles and a more pronounced aroma the longer it ages. The combination is a tell-tale sign that the inside has softened to a deliciously rich texture.