The gourmet Bargkass has a creamy, firm, slightly elastic paste with some small holes. Its perfume is soft and light, its round and pleasant taste, a little acid on the end.
The cheese is a unpasteurized, pressed cow's milk cheese, manufactured in Thillot, a village in the Vosges that is known for producing the Munster cheese. In the local dialect, bargkass means cheese from the mountain.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.