A semihard, blue-veined disc of cow’s milk cheese with a sharp smell and flavour. It is sold wrapped in foil. (AOC-1975).
A short cylinder of soft to semisoft blue cheese made with cow's milk, similar to Saingorlon and Gorgonzola. It has a smooth, creamy, ivory paste with blue veining and a thin white penicillin rind and is foil wrapped and placed in a cardboard box. Since 1950 it has been produced industrially in the Pays de L'Ain in Burgundy. This table cheese is eaten all year round, is made with pasteurised milk and contains 50% fat. The curds are uncooked and unpressed. It may be found a variety of dimensions weighing from 100-500 g (3½-18oz). Affinage is up to three months, resulting in a strong flavoured cheese.
A tall cylinder of soft to semisoft blue cheese made with sheep's milk, similar to cheddar. It has a natural rind and is foil wrapped. It is made is made in shepherds’ huts on the high plateaus of north and central Corsica but, unlike much of the cheese, is not taken to the caves at Roquefort for maturing, though it does result in a cheese not dissimilar from Roquefort. This cheese is eaten from the end of spring to the beginning of autumn (US: fall) and contains 45% fat. The curds are uncooked. It may be found in the following dimensions: 20 cm (8") diameter x 10 cm (4") deep, weighing 2.5 kg (5½ lb). Affinage of this table cheese is usually 3 months.
A firm, blue cheese from the village of Costaros in the Auvergne. It is a round cheese with an insignificant aroma but good flavour.
A large, round, semihard, blue-veined wheel of cow’s milk cheese from Franche-Comté. It is best in summer when the herbs on which the cattle graze flavour their milk. It is only made in a handful of small dairies in the mountains of the Gex region. (AOC-1977).
A drum of soft blue cheese made with cow's milk, similar to Bleu d’Auvergne. It has a natural rind. It is made industrially around Laqueuille and in the Auvergne. This cheese is at its best from summer to autumn (US: fall), is made with pasteurised milk and contains 45% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 50 cm ( 20") diameter x 9.5 cm (4") deep, weighing 2.5 kg (5½ lb). Affinage is 3 months. It is said to have a similar, wonderful mouldy flavour to Roquefort.
A large drum of firm blue cheese made with cow's milk, similar to Bleu de Tignes. It has a natural rind and is made on farms and in dairies around Sainte-Foy in Savoy. This strong-tasting cheese is at its best from June to November and contains 40-45% fat. It may be found in the following dimensions:18-20 cm (7-8") diameter x 9-10 cm (4") deep.
