Type of milk
The practice of ripening goat’s cheeses in the leaves of various aromatic and other plants (chestnut, sage, vine, maple etc.) is very old and very specialised. The leaves are first dried and washed with white vinegar to remove all impurities and the cheese is subsequently wrapped and tied up inside them. The cheese undergoes a slight dehydration as it ripens within this wrapping and, consequently, remains softer but with a more distinctive flavour.