Tuffet is a lactic style, Geotrichum rinded, cheese. Lactic-style refers to the way the cheese is coagulated; using lactic acid produced by the cultures to set the curd, creating a delicate cheesecake-like texture to the paste. Its rind has a transparent, gossamer layer of white powder, with its peachy-tan rind peaking through. It has a wrinkly surface, caused by the Geotrichum Candidum yeast that grows on the rind.
Tuffet tastes of bread dough with a yeasty aroma. It is grassy, tangy and has a delicate honey nectar flavor.
Tuffet pairs well with sparkling wine, rosé, lactic stouts, berries, shortbread, and jalapeño jam. This cheese creates a spectacular cheesecake.