This cheese called marbling is not blue. This qualifier is due to its manufacturing technique. After a slow coagulation (about 48 hours), the curd is drained in a pre canvas. Then the beginning of cheese obtained is mixed with whey heat of the day. With this novel technique, we obtain a crumbly dough, and a pronounced goat flavor and acid. During the first month, the rind is white, fluffy, slightly acid taste and purpose. A further refinement it brings colors : pretty red and yellow spots before moving to the ocher and gray.