These are the smaller traditional shapes of goat's milk cheeses, and particular produced in the Vienne region using the milk of Saanen or Alpine goats.
The local pastures reflect in the cleanliness and freshness of taste of the resulting cheeses after only 10 days of maturing.
It is a young, almost fresh cheese, with a faint smell of milk and slightly acid taste.
The rind, which is covered in charcoal powder, may be eaten, but it tastes better without it.
When young, the cheese is firm and grainy, with a mild, fresh, citrus taste.
It is a table cheese, which is used for grilling and salads.