The certification mark, as used by persons authorized by the certifier, certifies that the goods provided produced in accordance with standards codified by the government of the Switzerland and adopted by the certifier, specifically (i) production methods (full-fat, semi-hard cheese made of soured and curdled milk from dairy cows fed on green or dried fodder and milked twice daily; made throughout the year; and naturally matured in cold stores at temperatures varying from 13 degrees to 14 degrees C); (ii) characteristics (cylindrical, with diameter 10 to 15 cm.; 0.7 to 2 kg. each; reddish brown color; minimum 510g/kg and at most 540 g/kg by weight of fat content in dry matter; pure and aromatic smell; taste of acidified milk, usually with a faint taste of rind and hay; fine, ivory to pale yellow in colour and homogeneous texture; and (iii) regional origin (the geographic territory comprised of the mountain area and enclosed summer pastures of the Swiss districts of Franches-Montagne, Porrentruy, the commune of Saulcy and the administrative district of Bernese Jura with the exception of the communes of Nods, Diesse, Lamboing, Prêles and La Neuveville).