A tall cylinder of soft to semisoft blue cheese made with sheep's milk, similar to cheddar. It has a natural rind and is foil wrapped. It is made is made in shepherds’ huts on the high plateaus of north and central Corsica but, unlike much of the cheese, is not taken to the caves at Roquefort for maturing, though it does result in a cheese not dissimilar from Roquefort. This cheese is eaten from the end of spring to the beginning of autumn (US: fall) and contains 45% fat. The curds are uncooked. It may be found in the following dimensions: 20 cm (8") diameter x 10 cm (4") deep, weighing 2.5 kg (5½ lb). Affinage of this table cheese is usually 3 months.