Matured for a minimum of 12 days, with the cheese coated in ash using black salt. Trèfle is a distinctive four-leaf clover shaped goat’s cheese with a thin, white to ivory, wrinkled ash-coated rind. Its stark white interior is chalky at the centre, with a thin, creamy layer beneath the rind, offering a meltingly creamy texture and fresh goat-milk flavours with a slightly tangy and salty character, alongside notes of hazelnut and forest floor. Created in 1999 as a regional cheese for the Perche, Trèfle was inspired by the discovery of a four-leaf clover shaped earthenware mould in a cheese dairy, believed to have been used historically for a cheese made from both cow and goat milk