A millstone of hard cheese made with cow's milk which was traditionally made with sheep's milk and has a thin, golden rind. It is made on farms and in dairies in and around the Bethmale valley in the Comté de Foix. This cheese is eaten all year round and is made with raw or pastuerised, whole 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 (4) deep, weighing 3.5-6 kg (8-13 lb). Affinage is from 2-3 months. It has a strong flavour.