A wheel of firm cheese made with cow's milk. It has an elastic, golden paste with a few small holes and a rough, natural brushed rind with no cracks. It is made on farms in the Bagnes valley in Valais. The raw milk is at its best from summer to winter and contains 45% fat (dry). The curds are cooked and pressed. It may be found in the following dimensions: 35-40 cm (14-16") diameter by 7-8 cm (2½-3½") deep, weighing 5-10 kg (11-22 lb). Affinage is anything from 3-6 months. It has a fruit flavour and is a good table cheese as well as commonly being used to make raclette.