A disc of soft, smooth, supple cheese made with cow’s milk. It has a reddish, brine-washed rind. It is made at the Abbaye de la Pierre-Qui-Vivre in the Morvan,in the south of the département of the Yonne in Burgundy. This cheese is eaten all year round and is made with raw milk and has 45% fat. The curds are uncooked and unpressed and it is an organic cheese. It may be found in the following dimensions: 10 cm (4") x 2.5 cm (1") weighing 9 oz (250 g). The cheese has a strong smell and taste. Affinage is around 8-10weeks.
