This firm, washed-rind cheese is made from pasteurized milk and aged for at least 110 days. It is produced using artisanal methods and was created in 2013 in honour of the 75th anniversary of the famous Fromagerie OKA. Its interior has a thin layer of ash in the centre that gives it its unique taste. This cheese is ideal when slightly melted and is perfect in a sauce or a raclette. It is perfect for a cheese tasting and goes very well with acidic fruits like pear or apple.