A short cylinder of soft cheese made with cow’s milk similar to Époisses. It has a pale, moist, buttery paste and a rust-coloured rind which is washed in marc. It was first made by Raymond Gaudry near Gevrey-Chambertin in Burgundy in 1950. This cheese is at its best in summer and autumn (US: fall). The curds are uncooked and unpressed and the cheese is made with pasteurised milk containing 45-50% fat (dry). It may be found in the following dimensions: 9 cm (3.5" ) diameter x 4 cm (1½") deep, weighing 250 - 300 g ((10 oz). Affinage is at least one month. The cheese is powerful but without the strength of Époisses.