Extremely varied spectrum of aromas with banana, toasted white bread, coffee and black bread. Notes of yeast and ammonia are indicative of the red cultures used to care for the rind. Aromas of honey unfold on the palate, accompanied by banana, hazelnut, dark caramel and delicately acidic buttermilk. A gentle hint of ammonia is present again. The moderately firm texture is classic for semi-hard cheese, accompanied by a pleasingly silky and round feel on the palate.