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A farmhouse cheese, made from a combination of cow and goat's milk, that is produced in the Lyonnais region of France as small rounds of cheese. Aged in containers of the fermenting residue and skins of grapes (called marc), it completes its aging is then rolled in the remaining residue to be sold with the grape coating. If allowed to age longer, this moist, rich flavored cheese becomes dry, hard and very strong flavored.