This beautiful cheese is made in the Haute-Savoie region in the village of Manigod; a mountainside village where the roads and the ski hills are indistinguishable.
The Burgat family makes the cheese under the same restrictions as their Reblochon.
After a week of refinement at the farm, the cheese is sent to the Paccards.
There, they place the cheeses on spruce boards and rub them with salt water every week for a period of a month and a half
Raw
Cows Milk
France
