The is a French cheese of normandy from pasteurisierter or raw cow's milk. This concerns a very old sort, which is occupied around the year 1035 for the first time. the cheese received the Appellation d'Origine in the year 1969, which specifies the quality requirements to this product as well as the manufacture conditions. Thus the dripped off break must be verknett a homogeneous mass and become the break pieces of pure, with mould lawns covered mixed. Certified manufacture categories of the Appellation d'Origine are Fermier, Artisanal and Industriel.

Of the the dry and samtige crust is characteristic. The paste is compact and gives way on finger pressure. Into the trade the cheese in six different sizes and forms is brought.

As wine a Pomerol or a Saint fits the cheese.

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