Pouligny-St-Pierre
This cheese has an elegant pyramid shape and reddish-orange rind, coated with splodges of white, pale blue-blue and grey moulds. Ripened on straw mats for a minimum of two weeks, it is infinitely more interesting after four to five weeks, when the local flora (moisissure) has had a chance to display its multifaceted nature. When fully matured the dark grey moulds cover the cheese and the dense and crumbly textured cheese tastes delicately fruity with an earthy nuttiness.