The cheese has its name according to the town where it is made. It is a soft-white cheese of round shape with ash-gray, natural rind. This cheese is very similar to Olivet au Foin, but is cured for three months in wood ash from vines. This gives the cheese rather spicy aroma. The best period for production of the cheese is May and June and the content of fat ranges between 40 and 45 per cent.