A soft cheese made from raw milk with an uncooked, slightly pressed paste and a crust which is washed then given a downy coating, it is produced in the form of a flat cylinder weighing either 500 grammes to one kilogramme or 1-8 to 3 kilogrammes; it is encircled by a strip of spruce bark and packaged in a box made of spruce wood; 45% fat content.

Geographical area : Upland area known as the Haut Doubs, alongside the Swiss border in the area of the Mont d'Or massif and of the source of the River Doubs.

Since the 12th century, the high plateaux of the Jura Mountains have been made into pasture through the impetus generated by the abbeys of Saint-Claude and Montbenoit, which has enabled livestock farming and cheese production to take place there; this cheese, produced in the local cheese dairies since the 19th century and kept moist in its sprucewood box, is a seasonal item, production stopping with the arrival of spring.