The season for these traditionally handmade cheeses (as opposed to the year-round factory-made ones) is short; they start to trickle in at the beginning of October until the end of March. However the product is superb with a meltingly rich, verging on clotted cream, taste. The billowy rind is washed pinky-peach with an earthy sappy aroma. The spruce bark around the cheese helps to achieve its texture and perfume.
Due to seasonality this cheese is not always in stock