Riceys is a farm and small diary cheese manufactured in Champagne region best known for the production of the sparkling white wine that bears the region's name. Made from cow's milk, it takes around 6 - 8 weeks to get matured. The aging process is carried out in wood ash. When aged, this flat disc shaped cheese offers ivory, soft paste with a buttery, smoky taste. The rind is natural and dark gray in colour. Soft in consistency and contains 20 to 30 % of fat. Also known as Cendre des Riceys or Cendre de Champagne, this cheese tastes awesome with Red Bouzy, Riceys or a light red or fullbodied red wine.