Aisy cendré is a French cheese made from cow milk, made by a company in Époisses

Époisses

Époisses is a commune in the Côte-d'Or department in eastern France, located around halfway between Dijon and Auxerre.The village is most famous for its namesake cheese, Époisses de Bourgogne, a pungent unpasteurized cows-milk cheese. This cheese is one of several well-known French...

, Bourgogne

Bourgogne

Burgundy is one of the 27 regions of France.The name comes from the Burgundians, an ancient Germanic people who settled in the area in early Middle-age. The region of Burgundy is both larger than the old Duchy of Burgundy and smaller than the area ruled by the Dukes of Burgundy, from the modern...

 (Burgundy, a region in France.)

It has a washed rind

Rind

Rind may refer to:*Peel *Pork rind*Rind , a giantess in Norse mythology*Rind, Armenia, also Rrind*Rind et al. controversy, about a study on child sexual abuse*Rind , a tribe in Baluchistan...

, contains at least 50% fat

Fat

Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...

 and has an average weight of 230 gram

Gram

The gram is a metric system unit of mass....

s, with a diameter of 110 mm and a height of 35 mm. Its paste has a slightly smoked aroma and ripens into a soft texture, but is typically eaten while still firm. It is refined for two weeks by scrubbing the rind and is then rolled in wood ash, giving it a greyish color. Production of Aisy cendré was 7 tonne

Tonne

The tonne, known as the metric ton in the US , often put pleonastically as "metric tonne" to avoid confusion with ton, is a metric system unit of mass equal to 1000 kilograms. The tonne is not an International System of Units unit, but is accepted for use with the SI...

s in 1991. Being made in Époisses, it enjoys the reputation of the town's fabrication techniques, even though its preparation is very different than the other cheeses found there.