Pasteurised cow's milk cheese, blue-veined. Produced in Auvergne, between 600 and 1,600 m altitude, in France.
Recognised as an AOC (Appellation d'Origine Contrôlée) since 1972, it now has the AOP (Appellation d'Origine Protégée). Produced from the milk of grass-fed cows from the appellation area.
Shiny ivory-coloured cheese with a supple and creamy texture. Mild, full-bodied taste, which gives it the reputation of being the mildest of blue cheeses. The cheese weighs 2 kg, is 19 cm high, and 13 cm in diameter.
