A disc of creamy, supple, semihard cheese made with raw, whole cow’s milk. It has a supple, golden-yellow paste and smooth, rust-coloured, washed rind. It has been made since 1925 by the Cistercian monks at the Abbaye de Cîteaux, south of Dijon in Burgundy in France where it is made from the milk of Montbéliardes cows. It is eaten all year round but is at its best from June to November. It contains 45% fat (dry). The curds are uncooked and unpressed. It usually measures 18 cm (7") diameter x 3.5 cm (1 ½ ") deep and weighs around 700 g (1½ lbs). Affinage is from three to six weeks.