• A hard cows’ milk cheese from Franche-Comté with a delicate flavour. The milk is treated with a lactic starter, coagulated with rennet and the curd, drained, pressed, brined and ripened for 2 to 3 months. Before brining, the cylinder of immature cheese is cut in half horizontally with a knife dipped in soot to give a characteristic black line when it is finally cut in wedges.