Region: Northeastern France
This cheese, with a layer of ash down the middle, is no longer made from the leftover curd of other cheeses. Now the ash serves decorative, not preservative, purposes. The crust is a creamy brown covering two layers of yellow-ivory paste. Flavors of nuts and fruit follow an aroma of hay.
Wine: Alsatian Pinot Gris; light fruity reds: Beaujolais