This is a soft ripened cheese. The milk, first step to a quality product, is collected every day in the north-east of the Seine-et-Marne department. The day after moulding, the cheese is removed the two sides are salted then sprayed with Penicillium. After several days of drying, they go into a maturing cellar where each cheese is turned over at least once a week during ripening. Typical and fully aromatic flavour.