Rollot

But in fact, you know the Rollot? This is made from cow's milk, soft dough crust and blushed pink to red brick. It was made very early in the village of Rollot in Picardie, hence its name. Today, there are Rollots round and Rollots industrial heart-shaped. Guess which I prefer?
Rollot is quite salty and when it is done well, it is hard enough.Its aromas differ according to whether it is raw or pasteurized milk, depending on the time of year, according to the refiner and obviously less obviously, as the smile of the cheese (or cheese! Now that I sell cheeses, j 'I tend to forget that there are also men in the trade).