Civrin' and 'Civrin d'Alpe' are made exclusively from whole cow's milk raw processed . Civrin has a smooth, regular, straw-coloured rind; a soft paste; a characteristic, harmonious and delicate aroma, linked to the seasonal variety of flora, which becomes more intense and fragrant with ageing. The cattle whose milk is to be processed into 'Civrin' must be fed at least 50% with local fodder.