Produced with cow's milk, it has a thin, moist yellow-orange peel stained with a white layer. Its dough is delicate, creamy and bright blue with gray to green moulds that develop in the cavities due to Penicillium roqueforti. It is matured for at least 4 weeks, at which time the cheese presents its assertive flavors and smooth texture. With a spicy taste and strong aroma, it is ideally served with sweet dessert wines..
Images are for illustration purposes only..