DescriptionSucculent, mild cow's-milk blue cheese with a firm but creamy texture. Made high in the volcanic plateau of the Massif Central in France. Mellower than many other blues. Nice with sweet wines and ripe pears, or in a salad with field greens and walnuts.Cheese 101Learn the essentials — from buying to serving
Pasteurized Milk, Cheese Culture, Rennet, Salt, Color E160b.