Traditional, semi-soft cheese made from a mixture of pasteurized milk of cow, goat and sheep. It has a shape of a flattened globe with a deep crater. After ageing for three months it forms a natural rind that is smooth, glossy and creamy in colour. Tronchon resembles young Caerphilly. The taste is aromatic, with a background of white wine acidity. The origin of the shape is obscure but it is replicated today with moulds. The interior is bone white and has many small holes.