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The 3rd type is particularly special. The pate has a creamy, pale gold color (result of high mountain pasture in the summer), it's smooth in texture, but as it ages cracks appear, ripening the cheese.
The flavors have an almost sweet almond nuttiness, the taste is never "sharp"on the tongue. The high mountain cheeses benefit from cattle grazing on supremely clean, unpolluted summer pastures studded with aromatic flowers and alpine flora, ultimately producing fragrant and elegant cheeses.