Camosun is an uncooked, pressed, cow's milk cheese. It was first created in 1932, in a dairy in the state of Washington. It is a cylinder with a 15cm diameter and an 18cm height. It is salted in baths of brine for 30 hours, dried, waxed and then matured for between 2 and 3 months in a humid cellar. It weighs around 3kg.