Made in the Rhone-Alps region of France, and produced by the Guilloteau creamery, “Ultra-filtration” is used to remove some of the water from the milk creating a cheese with the texture of a triple cream and the tang of a French blue. Try it with rustic bread, nuts, and fresh or dried fruit. Taste: Mild, creamy, slightly tangy and sweet. Pairings: Crisp Chardonnay, Riesling or Semillon. Made with pasteurized cow's milk and traditional rennet.