A soft, white-mould cows milk cheese with a creamy paste. It has clean flavour.

The delicate white mould should be soft and uniformly white, then will gradually break down and show brownish specks on the edge as the cheese matures.

The cheese begins with a slightly firmer centre, what we call the "chalk line" and then ripens to a rich, creamy centre.

The aroma should be full, with just a hint of fresh mushrooms. Soft, even-textured and creamy.