[1] The cheese itself comes in a number of varieties, each small, flat and circular in shape varying from speckled white to golden in colour.

The pâte of the cheese is spicy and unusually dry, whilst retaining a smooth, fine texture.

If aged for longer, the cheese can lose half of its weight resulting in a golden rind with a much harder centre and a more concentrated flavour.

These include: The lower valley of the Rhône is mostly too dry for the production of wine, but ideal for goats to feast on the sparse grass and hardy bushes that are scattered along the hillsides.

[2] Manufacture primarily takes place in the departments of Ardèche and Drôme, though regulations also permit the canton of Barjac in Gard and Valréas in Vaucluse.