A large wheel of hard cheese made with cow's milk, similar to Gruyère. It has a pale yellow paste with some holes and a brownish-yellow rind. Production is limited to about 200 small dairies in Franche-Comté in the mountains of Jura in the East of France. This cheese is eaten all year round, is made with raw milk and contains 45% fat. The curds are cooked and pressed. It may be found in the following dimensions: 40-70 cm (16-28") diameter x 9-13 cm (3½-5") deep, weighing 3.5-5.5 kg (8-12 lb). Affinage is 3-4 months. It is good for cooking as well as eating and keeps well. (AOC-1976).
