A beautiful cheese to wow guests. Another winner from Rina in Bapsfontein. A lactic goats cheese, harking back to the French Valencay cheese. Aged in ash, the penicillium white mold grows in the first couple of weeks and is swiftly followed by a brain-like Geotrichum rind. A dense, lactic goats cheese. Comes in three different sizes. The logs don't get their moldy 'coat' if not allowed to air.