Traditional blue cheese, Hand-made from raw cow milk, which comes from only five regional cheese dairies in Savoy
May only be produced between June and September from cow milk, which graze in the Savoy high Alps
Light yellow interior, which is streaked with few blue mold veins, with dark natural rind and many small holes
Fat content: 50 % fat, dry weight
Taste: characteristic, refined, spicy
Ripening time: 3 months
