The region where this fermier mountain cheese is produced is often snowbound in the winter, with limited means of transport. Cheese is an important food since it can be made with the plentiful summer milk and stored for months. It is made for 6 or 7 months of each year and has an affinage of 8 months. It is large and heavy with a reddish-brown rind. The yellow pâte is compact and the rind which preserves it, quite solid. This a a tasty cheese that should be chewed for a while to allow all the flavours to develop.