A tall cylinder or cone of soft fresh cheese made with cow's milk in summer, and a mixture of cow and goat's milk in autumn (US: fall). It has a smooth paste and a greyish-blue mould rind. It is made on farms in Charol(l)ais in Burgundy. That made with goat's milk is inclined to be at its best in spring and summer, while the cow's milk version can be eaten in other seasons. It is made with raw milk and contains 40-45% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 5-6 cm (2") diameter x 8 cm (3") deep, weighing 200 g (7 oz). It is a fresh cheese or may be matured for up to 2 weeks, and has a rich, round flavour.
The Auvergne is a mountainous region and province centred on the departments of Puy-de-Dôme and Cantal in the Massif Central, merging indistinctly with Languedoc in the East and Bourbonnais in the North. It is renowned for its charcuterie, cabbage, Cantal and Fourme cheeses, freshwater fish, mineral waters, vegetables, fruits and nuts, and clafouti.
Cooked in the ashes. This actually often refers to food, especially small birds, wrapped in pastry and then baked.
