Description
Origin : France, Auvergne
Milk : Raw
Texture : blue veined cheese
Fat : (%) : 30
Wine: Soft white wine
Seasonality : October-April
Animal : Cow
Intensity : Strong
POC/AOP : Yes
Appearance : Soft
Pregnant woman: No
The cheese with a distinctive, punctured orange-brown rind has a creamy coloured pate dotted with veins of blue moulds derived from Penicillium Roqueforti culture. It smells musty and woody due to the ageing on spruce boards. The flavour is milky with a hint of woodiness and frankly, too mild for a blue cheese.
The cheese received its French AOC status in 1972 along with Fourme d’Ambert Cheese. In 2002, the two cheeses received their own separate AOC status realizing the difference in the manufacturing process.
