This medium sized mountain cheese from the Haute savoie in the Rhone-Alpes is produced using milk from cows of the abondance region. It has a strong smell with a distinct and complex flavour. It has a balanced acidity with sweetness and a long aftertaste. The crust, including the grey layer beneath, should be removed before eating. Great eaten with a Cotes de nuits villages or a chardonnay du bugey.