This semisoft newcomer arrived about 1954 and is advertised as a brand-new variety.
Semisoft, sour sheep, sometimes mixed with sugar and rum and made into small luscious cakes.
Semisoft to semihard, reddish-brown rind, reddish-yellow inside.
Semisoft Emmentaler type made in a small twenty-pound wheel—a pony-cart wheel in comparison to the big Swiss.
Semisoft and semihard, half way between Pont l'Evêque and Limburger.
