It is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.

The quality of the fodder plants, the freshness of the cool climate as well as the terroir of the region offer favorable conditions for cheese making.

It is from the recipe, scribbled on a piece of paper by his mother from Jura, Switzerland, that Jacob Lehman makes the first cheeses.

[2] A novel by Gérard Bouchard is also entitled Pikaubaa, This semi-soft, washed rind cheese is made with thermised cow's milk.

This mountain cow is appreciated for its ability to give rich milk and a very good cheese yield.