Charolais is artisanal cheese from the granite plains of Charoles in the region of Bourgogne, France. The cheese is made using raw goat's milk and traditional rennet. The cheese obtained an AOC (PDO) status in 2010. The subtle flavours of goat's milk, the saltiness, sweetness and acidity sharpen with maturing for a minimum of two weeks. As the cheese matures, the rind becomes beige/ivory, and the white, dense and smooth paste develops bluish spots. This cheese can be eaten young, half-matured or fully matured when it becomes intense. It comes in the shape of a barrel with concave sides.