Grand Cru de la Bathie | 200g

A semi-hard cheese, made with unpasteurised cow's milk, in La Bathie, a small village in Savoie. The cheese is transferred to Maison Mons's Tunnel de la Collonge for 18 months of affinage, where it is turned, brushed and washed on a weekly basis in order for it to develop its characteristic and aromatic flavours.