A tall, cylindrical or cone-shaped, smooth, soft goat’s and cow’s milk cheese with a greyish-blue rind and a rich, round flavour, made on farms inCharol(l)ais in Burgundy. It is a fresh cheese or may be matured for up to 2 weeks. That made with goat's milk is inclined to be at its best in spring and summer, while the cow's milk version can be eaten in other seasons. It is also a region of Burgundy and a breed of cattle.
