Soft ripened cheese, similar to Brie and Camembert, yet with a higher fat content and a richer, more buttery flavor. Made in the Pyrénées Mountains, this cheese is produced by enriching cows milk with cream, raising the butterfat content to approximately 75%. Its rind is bright white and velvety in texture. Its interior is soft and creamy with a density similar to a cheesecake. Its flavor is rich and buttery with slight rustic undertones of mushrooms and grass. This is a typical dessert cheese due to its sweet, buttery flavor.