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Clear notes of ammonia are characteristic of this cheese. Also typical are cream, dark caramel, fried onion, nutmeg and honey. The buttermilk is very present on the palate. This cheese acquires its depth of flavour from the interplay between ammonia, yeast, fried onion and cocoa. Aromas of boiled potato are perceptible in the background. It feels delicately melting and silky on the palate. An exciting acidic, saline component is woven into the beautifully deliquescent, silky body, which also determines its aftertaste.