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Made by the Perrin family in the Jura region of North East France, this natural rind cheese is famous for its big ‘meaty’ aroma and distinctive taste when used as a melted cheese.
Mild, creamy and slightly sweet as an eating cheese, the characteristic flavours and aroma are enhanced by heat. In the traditional preparation of the dish, the brown rind was cut away and the face of the supple inner paste placed in front of an open fire. As the surface crinkled under the heat, the warm cheese was scraped off and served with boiled potatoes.