The method of production for this cheese is faithful to tradition. The milk is heated to 18-20°c, then coagulated for 24 hours, cast in a long mould, and drained immediately. The cheese is then taken out of its mould and a long straw is inserted, the purpose of which is to hold the fragile cheese together and to ventilate the centre. After the 5th or the 6th week the surface of the cheese is dry and has shrunk. The mould on the cheese is blue-grey and the pâte itself is fine-textured, smooth and firm. This is a matured well balanced and rounded cheese which taste slightly salty and sour. It has a delicate aroma of walnut. This cheese goes best with a Chinon or a Vouvray.