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.
