A soft-ripened triple-cream cheese made from pasteurised cow's milk, first created in 1975 by Jean Lincet at Fromagerie Lincet on the lines of other classics such as Brillat-Savarin or Explorateur. The cheese is made by blending full fat cow's milk with crème fraîche to create an incredibly delicious soft cheese with a rich flavour and a smooth, melt-in-the-mouth texture.

It has a white, bloomy and pungent rind due to the Penicilium candidum mould, with a homogeneous paste from ivory to pale yellow in colour. It has aromas of mushrooms near the rind. It has a fine and delicate texture and is mild and slightly acidic to the taste.