A semi-hard regional cheese, naturally ripened with red bacteria, which gives it a rich, mild, ripe and refined taste. This cheese is smooth in structure, smooth and homogeneous, praised by connoisseurs. Prepared from pasteurized milk.
The cheese has been made for 15 years by a cheese factory in Veurne. The farmer's wife had a passion for cheese and wanted to produce it herself. She hired an experienced cheese maker, who taught the farmer all the tricks of the trade.