A square of soft cheese made with goat's milk. It has a natural mould rind. It is made on farms in Couhé-Vérac in Poitou. This cheese is at its best from spring to autumn (US: fall) but may be eaten up to February and is made with raw milk, having 45% fat (dry). The curds are uncooked and unpressed. It may be found in the following dimensions: 9 cm ( 4") diameter x 3 cm ( 1½") deep, weighing 250-280 g (9 oz). Affinage is usually 3-4 weeks. It is wrapped in chestnut or plane leaves.