A ring of soft, salty cheese with a hole in the middle, made with goat's milk. It has a white paste and slightly blue mould rind, sometimes coated in charcoal. It is made on farms in Foix in the Pyrenees. This modern cheese is at its best in spring and summer, is made with raw milk. The curds are uncooked and unpressed and it contains 45% fat (dry). It may be found in the following dimensions: 10cm (4") diameter x 2 cm (¾") deep, weighing 200-250 g (7-9 oz). Affinage is at least ten days. The cheese us well-flavoured with a nutty taste and looks slightly crude and home-made.