Its size is impressive. A more or less regular sphere of 3 kilos concentrates in its pressed paste not less than 30 liters of milk, raw or not. So no, the cows did not graze on carrots, it is the roucou, a totally natural coloring, that is poured into the milk to make it look good. In fact, at the beginning, it was mainly to differentiate it from its Dutch cousin, the edam with a waxed skin, since the Colbert embargo on their products. Today, its moon-like rind has largely conquered cheese platters across the country, but it is the region that keeps the secrets of its farm and artisanal production.