Semi-hard, blue cheese made from pasteurized cows milk, 60% fat. This cheese comes from the French region of Auvergne and the aging period is at least 90 days. It's colour is between white and ivory, veined with bluish-green mould, well spread out in the cheese. To achieve the blue marbling, various Penicilliums are sprinkled in powdered form into the milk or over the curds.
Salads, sandwiches, cheese fondues, pizzas, pasta dishes, one as a snack.
DrinksSweet red wine.