A wheel of semihard cheese made with a mixture of sheep and cow's milk. It has a natural rind. It is reputed to be made by only three shepherds in the Vallée d’Ossau in Béarn. This cheese is at its best from Spring to autumn (US: fall), is made with raw milk and the curds are uncooked and pressed. It may be found in the following dimensions: 26-30 cm (10" - 12") diameter x 10 cm (4") deep, weighing 5 kg (11 lb). Affinage is usually 2 months. It has a mild, smooth flavour.