Bouton d'Oc is a pear-shape of soft cheese made with goat's milk from farms in Foix. It has a white paste and a wrinkled white rind. The 'stalk' of the pear is made by piercing the cheese with a straw or sometimes a vine twig. Bouton d'Oc cheese is at its best from spring to autumn (US: fall). It is made with raw, whole milk and contains 45% fat. The curds are uncooked and unpressed. The 'pears' are about 3 cm (1¼") 3.5 cm tall (1½") and weigh 15 g (½ oz). Affinage is anything from 10 days to a month and the flavour develops as it ages.
