This soft, mixed rind cheese is surface-ripened for 4 weeks and made with pasteurized milk. It features a white rind with orangey streaks that become more evident with age. The interior has a cream colour and is dotted with little holes. It ripens from the rind towards the centre, becoming creamy. When the cheese is still young, it gives off mild aromas of fresh mushroom, which become more vegetable (turnip and onion) and rustic as it matures. It tastes of mushroom with hints of butter and hazelnut.
The cheese derives its name from the town of Noyan on the shores of the Richelieu river in the Montérégie, where the cheese maker is located.
Roubine de Noyan is available from the cheese maker and in most supermarkets.