This soft-ripened, washed-rind cheese is made with whole cow’s milk in the Champagne region. Its characteristic shape is easily recognisable: since it is never turned over during maturation, a hollow form in the top that deepens as the cheese drains.

The tradition of this cheese can be traced back to the 13th century, as it is mentioned in a song composed by the Dominican prior of the city of Langres.

The rind is light yellow to orange, and sometimes a white down forms as the cheese matures. The cheese is creamy next to the rind, while the centre remains white, firm and crumbly.