A disc of semisoft cheese made with cow's milk, similar to St-Paulin. It is cured in beer, has a supple paste and a thin washed rind covered in blue-black mould. It is made around the town of Bergues near Dunkirk in Flanders. This cheese is eaten all year round and is made with skimmed milk and contains 15-20% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 12 cm (5") diameter x 4 cm (1½") deep, weighing 325-350 g (12 oz). Affinage is 3 weeks to 2 months. The flavour is sharp.