Handmade mountain cheese produced by a small isolated community. Semi-hard in texture, with a brine-rubbed rind. A firm yet supple cheese, in that the hard rind holds within a pate that crumbles and breaks down on impact, with a complexity of tastes that tingle on the palate. With a little age the pate becomes flakier and more brittle, along with the taste, that becomes pronounced and nutty.