This was one of the first cheeses to be made commercially using ultrafiltration, a method of extracting the solids from liquid milk, which gives a much higher yields of solids than when traditional means are used. It is a soft-white , vegetarian cheese made from cow's milk. If the cheese is allowed to ripen in a warm, humid cellar for two or three weeks, the interior of the cheese melts and the taste is similar to Brie.