A wheel of hard cheese made with cow's milk, though traditionally it was made with sheep's milk, similar to Bethmale. It has a thin golden crust. It is made on farms and in dairies in and and around the Bethmale valley in the Comté de Foix. This cheese is at its best from spring to summer, is made with raw, or pasteurised milk and contains 45-50% fat. The curds are uncooked and pressed. It may be found in the following dimensions: 25-40 cm (10"-16") diameter x 8-10 cm (3¼"-4) deep, weighing 3.5 - 6 kg (11 - 15.5 lb). Affinage is from 2-3 months. It is a strong cheese.