Gratte Paille is a cow’s milk triple-crème from Ile de France, the texture, a bit buttery, testifies to very active penicillium that can cover itself in red during the aging process. Its taste evolves a nuance marked by acidity, at the beginning of its affinage, and flavors of butter, of mature cream. If you don’t have a slightly tannic red wine to serve it with, you can always give it the opportunity to express itself with a Champagne.