Description
Made in France's Savoie region from pasteurized cow's milk, with a
natural rind richly coated with gray and white molds. The paste is
dense, semi soft, and pale ivory, when mature the cheese will be
creamy under the rind, with a touch of chalkiness at the heart
(crayeuse means chalky in French).
http://gourmetlibrary.com/products/31227