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After 3 months an even spread of steely blue veins spreads through the body of the cheese with a moist and slightly crumbly texture.
This AOP cow’s milk cheese has been made in the Auvergne region for several centuries, traditionally matured in mountain caves where the unique blue mould flora flourished. Although no longer cave ripened, AOP regulations still stipulate that cheese must be produced at a minimum 500m altitude, in specific geographical regions and using milk only from cows born in the region. Each whole cheese is foil wrapped to prevent the rind forming and after 3 months maturation, an even spread of steely blue veins spreads through the body of the cheese. Mature cheeses have a moist and slightly crumbly texture with a tart and salty flavour.