A disc of semihard cheese made with raw whole cow’s milk made by the sisters of the Cistercian Abbaye de la Joie Nôtre-Dame in Brittany where it has been made since 1953. The sisters are also known for their cakes and biscuits. It has a brine washed rind. This cheese is eaten all year round. It contains 50% fat (dry). The curds are uncooked and pressed. It is similar to Port-du-Salut. It may be found in the following dimensions: (20 cm diameter (8") x 5 cm (2") with a weight of 1.4 kg (3lb). Affinage is usually 5 weeks.
