A small round of soft to hard blue cheese made with cow's milk. It has a smooth, even paste and is made by farms and in dairies around Tignes in the Savoy. This cheese is at its best in the summer although it is eaten all year round. It has a strong flavour, is made with unpastuerised milk and contains 45% fat (dry). The curds are uncooked and pressed. It may be found in the following dimensions: 9.5-11 cm ( ) diameter x 9-10 cm ( ) deep, weighing from 680 g to 975 g (lbs oz). Affinage is from 6 weeks to 6 months.