A disc of mild, firm cheese made with sheep or goat’s milk. It has a supple paste and a smooth, pale brushed rind. It is made on mountain farms in the Var valley high above Nice in Provence. This cheese is at its best in summer and contains 45% fat (dry). The curds are uncooked and pressed. It may be found in the following dimensions: 16 cm (6½") diameter x 5 cm (2") deep, weighing 625 g - 995 g (1lb 7oz - 2 lb 10oz). Affinage is usually 2 months.