Rougett – the taste is delicate, rich creamy, at the same time spicy. Melts in the mouth. The distinctive features of cheese include the crust, which, thanks to the use of paprika, acquires a red hue. The product acquires its taste characteristics thanks to an unusual production technology. During maturation, the heads are washed from time to time with a special brine, which causes the formation of a crust. Under it is an oily core of beige color with a golden hue. For the manufacture of Rougettes, white mold is used. The technology of making Rougett cheese (Bavarian red) was developed by the Bavarian company Kaserei Champignon from Algoy, a district in southern Germany. For more than a hundred years, hereditary cheesemakers have been making soft cheeses, inventing new recipes. About 30 years ago they got Rougett. Rougett should be brought to room temperature before serving, so that the aroma is fully revealed. Its combination with a crispy baguette, croissants or a white cracker will reveal the special taste of Rouget. This is a classic way of eating a delicacy that will not interrupt its taste qualities in any way. Fresh and dried fruits, ripe berries, nuts and confections will harmoniously complement the taste of cheese. Rougett from "Ko&Co" is made by hand from cow's milk according to the original ancient technology. The cheese is packed in a special paper for maturing cheeses with white mold, which is produced in France. Such packaging ensures proper storage and further maturation of the product in the refrigerator. Rougett will be perfectly complemented by white dessert wines from southern countries, for example, Chile, Argentina, Spain. And dry red wines are also well suited: Cabernet Savignon, Malbec, Syrah, Tempranillo.