A truckle of semihard cheese made with cow’s milk, similar to Gruyère. It has a dense, straw-coloured paste with a few pea-sized holes and an inedible, hard, wrinkled darkish brown rind which is washed with white wine or cider. This cheese is made with raw, skimmed milk and has 38% fat (dry), 20% fat (total). The curds are scalded and pressed. Affinage is from 4-6 months. It has a delicate smell and a sharp flavour.
