A doughnut of firm, elastic cheese made with cow's milk. It has white smooth paste and a red, beer washed rind with chillis. It is an industrial cheese made in the Auvergne and is made with pasteurised, with 45% fat (dry). The curds are uncooked and pressed. Cheeses weigh around 450-500 g (1 lb) and the doughnut is 12 cm (5") in diameter. Affinage is one month. The middle section, when cut out, is coated in red wax and sold as Murolait. This cheese is piquant, not to say bitter.
