"Mountain cheese." A wheel of firm cheese made with cow's milk. It has an elastic paste with a few small holes and a natural bandaged rind rind. It is a farmhouse cheese made in Le Thillot in the Vosges mountains of Lorraine. This cheese is at its best from May to October and is made with raw, whole milk. The curds are uncooked and pressed. It may be found in the following dimensions: 30 cm (12") diameter x 6 cm (2½") deep, weighing 7-8 kg (15 lbs 6 oz - 17 lbs 10 oz). Affinage is from 6-8 weeks. Bargkass has a full, warm flavour.
