Made from raw milk produced by Alpine goats, it is matured for 4 to 7 weeks.The chestnut leaf controls the humidity of the cheese, absorbing the extra moisture if needed and giving it back to the cheese when it becomes too dry.It has a thin white bloomy rind, slightly creased. Blue dots of mould can appear as it matures. The cheese has a fine and firm texture, becoming creamier around the edges. With its distinctive leaf, it is both beautiful and delicious!