A traditional, unpasteurized, farmhouse, hard French cheese made from sheep's milk. The cheese was founded by Benedictine monks and produced from from milk from their locality.  It has a shape of flat wheel with natural, crusty, brownish rind with patches of red, orange and yellow. The rind is marked with tiny craters. The cheese has a firm, dense, rich and creamy texture. The taste resembles burnt caramel and there is a distinctive lanolin aroma.