Small soft cheeses made with goat's milk macerated for three months in earthenware pots containing a mixture of olive oil, white wine, marc or eau-de-vie and herbs. These cheeses all have a natural rind and are steeped in this mixture in homes throughout Bas Vivarais, eastern Languedoc. They are at their best in late autumn (US: fall) and winter and and contains 45% fat. They have a very strong flavour.
