The Saint-Heray is a "chèvre-boite" with a creamy texture and tangy notes. The combination allows for a mild creaminess from the cow’s milk while adding a slight acidity and freshness from the goat’s milk. During the maturing period, it develops a soft, creamy texture with a bloomy rind. The flavor deepens as it matures, becoming more complex with the tang of the goat’s milk complementing the richness of the cow’s milk. Milk : Pasteurised goat's milk Mature time: 2-4 weeks