This cheese used to be made at the Abbaye d'Igny but the nuns turned to making chocolates called bouchons de Champagne, biscuits and so on. The cheese was much more work and was a wheel of mild, semisoft cheese made with cow’s milk. It had a pressed, uncooked paste, washed rind and was made with raw milk, containing 40-45% fat (dry). It weighed 1.3 kg (2½ lb). Affinage was around two months in damp cellars.
