A wheel of semihard cheese made with cow's milk, similar to Esbareich. It has a supple, elastic paste with lots of small holes and a washed natural rind. It is made on farms in Roussillon, Midi Pyrénées, south west of Toulouse. This cheese is at its best in autumn (US: fall) and winter, although it is eaten all year round, is made with raw, whole milk and contains 40-50% fat. The curds are uncooked and pressed. It may be found in the following dimensions: 19 cm (7½ ) diameter x 7 cm (2½ ) deep, weighing around 2 kg (4½ lbs). Affinage is at least 6 weeks.
