A raw cow's milk "Toma" made from thistle flower by Fattorie Fiandino in Piemonte, Italy. The cheese name means "shepherd" in the local Occitan dialect. Soft and delicate, Lou Bergier is a semi-soft open textured cheese with a pale yellow velvety paste and mottled brown and grey rind. It is aged for 60 days, during which the cheese develops flavours of earthy mushrooms with hints of butter and barnyard aromas of freshly cut grass and milk.