Brisego is manufactured in Savoie department located in the Rhone-Alpes region in the French Alps. Also named as Brise-Gout. It is made from cow's milk and the refining process is carried out in fresh and wet cellar for 4 to 6 months. This pressed and heated cheese is eaten either fresh or ripened. When aged, it becomes hard and extremely sharp in flavour. The fat content is 15% - 25%. It goes well with Beaujolais or fruity red wines. Best season is autumn and winter.