LE PETIT MOURNIER

Pierre-Alain Rousseau created this original cheese in 2002 on his farm "Grands prés", on the plateau between Poligny and Champagnole. It comes from 60 Montbeliarde cows fed on grass and fodder. All round, it is a soft stabilised cheese, made from raw milk, with a rind rubbed/washed in salt water every two days, and matured for three weeks on a spruce board. Sold as is, it is also appreciated as toast, in puff pastry or in gratin. Its little brother now exists with fenugreek seeds and gives it a nutty taste.