Made in several sizes of wheel, this cow’s milk cheese has been made in the Auvergne region for several centuries. The cheese was once made only from the milk of mountain dairy breeds and matured in mountain caves to utilise the unique blue mould flora that flourished there. Although no longer cave ripened the cheese has been protected by AOC since 1976. Each whole cheese is foil wrapped to prevent a rind from forming as it matures. After 3 months it develops an even spread of steely blue veins through the body of the cheese and a moist and slightly crumbly texture. The flavour is quite tart and salty.