This cheese belongs to the Brie group cheeses. Commercially it was produced at the beginning of 20th century. It is unpasteurized, soft-white cheese of disc shape with penicillin mould rind. This cheese is very similar in texture and taste to Coulommiers. The pâte is supple and sweet and has a salty taste. Affinage takes four weeks and the cheese has a fat content of 45 - 50 per cent.