Made only by a relatively small number of farmsteads choosing to preserve this cheese and lifestyle on the volcanic Auvergne mountainside, this French cheese is only allowed to be made with raw milk from 100% grass-fed cows and only from April 15th thru November 15th. Lovely with a medley of fresh fruit and a crusty French bread. Taste: Full-bodied, spicy, lactic or fruity; the taste changes with the change of pastures and months. Pairings: Grenache, Syrah, a balanced Chardonnay or White Bordeaux. Made with raw cow's milk and traditional rennet.