Charolais is also a
farmhouse cheese originating in the
Charola plains in the French region of
Bourgogne.
The cheese is made of a mixture of cow's and goat's milk, and emerges from its affinage as a semi-soft cheese, ready to be eaten young, or allowed to age and mature into a strong and sharp cheese. The fat content of Charolais is 45%. It is produced by Daniel Boujon, of 7 rue Saint-Sebastien, 74200 Thonon-les-Bains.
research source: cheese.com