A name for any of a variety of tangy, semisoft cheeses, whether cow or goat's milk, from the area of Lyon, such as Rigotte, St Marcellin or Pélardon, which are placed in gêne or dry marc for at least a month. Marc is made from the dried grape skins left after grapes have been pressed in wine-making. They are usually eaten at the end of autumn (US: fall) and in winter.
