Traditional soft blue cheese from Auvergne, whose recipe is known since the Middle Ages
Hand-made and industrially produced from pasteurized cow milk
Creamy, light yellow interior with blue noble mold and thin natural rind. The cheese is turned in plant ashes
Fat content: 5560 % fat, dry weight
Taste: creamy with a mild noble mushroom taste
Ripening time: at least 30 days, partially in the caves of the Massif Central
