It is a washed-rind cheese of brick shape first made by students of the Ecole Nationale d'Industrie Laitiere. The flavour of this cheese is sweet and it has uncooked, semi-hard elastic pate. Mamirolle is very similar to Limburger and the period of maturation takes at least 15 days. During this time the cheese is washed in brine with annatto. Other producers of this kind of cheese is the Union Agricole Comtoise at Besancon.