Pouligny-Saint-Pierre is made in a small Protected Designation of Origin area nestling in the heart of a La Brenne regional natural park. It comes in a pyramid shape said to be inspired by the clock tower in Pouligny-Saint-Pierre church in Indre. After being hand-moulded, it is salted and then aged for ten days to achieve a white, smooth and soft paste. As it matures its rind acquires a layer of mould. Its white-to-ivory-coloured cheese is wrinkled and marbled and can also be slightly bluish.