An elastic, semisoft, cow’s milk cheese with bland taste shaped like a loaf. It has yellow paste and thin penicillin mould rind. It is a high fat (50% (18%)) cheese and sometimes contains caraway seeds.
A garnish for soups made from butter creamed with eggs, flour, salt and nutmeg. Buttons of the batter are then boiled in the soup for about ten minutes, like tiny dumplings.
