The rind exudes a fine, malty, roasty scent, while the dough has aromas of fresh hay, young wood and buttermilk. Malty notes dominate the taste impression, framed by an exciting component of buttermilk, sweet cream and yeast, refreshed by animating notes of apple and passion fruit. A fine juiciness follows the crumbly and compact-looking dough, which becomes increasingly supple.