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Made from cow’s milk in the Auvergne region of France in the village of Beauzac, this modern cheese was developed from an old monastery recipe as a creamy cow’s milk alternative to Roquefort.
Milk is collected from farms within an 80km radius of the dairy, with the average size of the herd around just 80 cows. Cows graze at an altitude of over 800m on pastures dotted with wild flowers.
After three months maturation, the cheese develops a rich creamy texture and distinctive blue flavour. The octagonal form is inspired by the natural basalt rock formation from the volcanic activity in the region.
Available in 2 formats:
700314 | 2.3kg wheel
700315 | 125g slice