This semi-firm, washed-rind lactose-free cheese is made from pasteurized milk. Ripened on a white pine board for 4 to 5 weeks, it is covered with a thin and moist all natural orange rind. The ripening solution contains annatto, an orange-colored vegetable dye. It has an ivory-colored paste, supple and soft, covered with an orange rind. Fruity scent and long in the mouth, it asserts itself with age.