Division Organoleptic properties

All the descriptors of the cheese have been analysed in order to give a more realistic description of the product:

As regards the black mark, the word ‘well’ before ‘bound’ has been deleted because it is subjective.

As regards the rind, the words ‘smooth and homogeneous’ have been replaced by the more precise description ‘rubbed, of regular appearance, smeared, showing the frame of the mould’. As regards its colour, ‘light grey to orangey beige’ has been replaced by the more precise description ‘beige to orangey with orangey brown, orangey red and orangey pink shades’.

As regards the cheese, it has been added that it is ‘homogeneous’ and specified that it is soft ‘to the touch’. The openings are described more realistically: instead of ‘possibly discreet openings’ the text now reads ‘frequently a number of scattered openings the size of a redcurrant or small flattened bubbles’. It has been added that the cheese is ‘not very sticky in the mouth’ and that its texture ‘is smooth’.

As regards taste, instead of ‘a light, creamy taste; its flavour is clear, fruity and persistent’, the text now states ‘The taste is clear with nuances of milk, caramel, vanilla and fruit. With ageing, the aromatic range becomes enriched by roasted, spicy and vegetable nuances. The flavours are balanced.’