Bleu des Basques


From the Pyrenees, a blue cheese with light brown natural rind.
Maturing time: at least 3 months.
In contrast to the Roquefort the penicillium develops without holes in the paste. The flavour is full-bodied and fruity and at the same time slightly piquant, due to the noble mould

  • Pasteurised Ewe's milk
  • Pyrenees, France