A flat disc of semihard cheese similar to St-Paulin made with cow's milk. It has a supple, buttery yellow paste with holes and a yellow washed rind. It is been made around the town of Beaumont in Savoy since 1881. It is now industrially made and is eaten all year. It contains 48% fat and the curds are uncooked and pressed. It may be found in the following dimensions: 20 cm ( ) diameter x 4-5 cm ( ) deep, weighing 1.5 kg (oz). Affinage is usually 4-6 weeks. It has a mild, creamy flavour.
