Brezain
Savoie, France
Pasteurized Cow
 
	
Smoked for 30 hours in high humidity with Beech and Juniper wood
	
Its name is derived from the word braise, which means embers
	
Flavors are nutty, smoky, and caramel-like
	
Great melter for Raclette, Pizza, grilled cheese or diced in a salad