A bloomy rind cheese with a species of white mold added to the milk. This mold has a crinkly growth habit, forming a “brain coral” pattern on the rind, and has a yeasty, bread-dough flavor profile. The color of the rind is due to a fine charcoal ash that is dusted on the cheese after it is salted in a brine bath. As the cheese ages, it has a lot of meaty-umami flavors with hints of cooked cabbage. This cheese pairs well with hard salamis or chutneys. Its strong flavor can hold up to medium bodied red wines.