Native to the craggy, volcanic mountain ranges of the Ignilid people, this black cheese is a popular and potent delicacy. Visually, it is a striking, deep, matte black, its colour coming from a unique local fungus called Izoret. The surface is uneven and gnarled, like cooled obsidian.
The aroma is intense, reminiscent of a damp, volcanic mine - initially pungent and smoky, with a surprising hint of sweetness.
When served young, the cheese has a firm but creamy, slightly rubbery texture. With age, it hardens into a dense, crumbly stone, becoming increasingly sharp.
The initial taste is a powerful, sharp hit of intense, earthy flavour, quickly followed by a numbing, tingling sensation. Hints of charcoal, brine and a whisper of mountain herbs linger on the tongue.
Traditionally made from the milk of large, domesticated mountain bats, some producers now use goat or cow milk. The Izoret fungus is intentionally cultivated on the wheel, producing a natural antibiotic that allows for long-term storage, making it ideal for travellers and adventurers.
Consuming a large enough quantity can cause temporary paralysis, so it is only for the most seasoned connoisseurs.
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