Cha·ro·lais 
(shä′rə-lā)
(shä′rə-lā)n. pl. Charolais
1. Any of a breed of large white beef cattle developed in France.
2. A semisoft French cheese made of a blend of cow's milk and goat's milk.
[French, after Charolles, a town in the Burgundy region of eastern France.]