A brick of soft, blue cheese made with goat’s milk, similar to Roquefort. It has a white paste with blue veining and a white mould rind. It is made on farms around Ambert and Monts du Forez in the Auvergne. This cheese is at its best from April to November and is made with raw milk. The curds are uncooked and unpressed. It may be found in the following dimensions: 6 cm (2½") x 3-3.5 cm (1¼"), weighing 130 g (5 oz). Affinage is usually 10 days. It differs from Roquefort inasmuch as salt is mixed with the curds rather than sprinkled on to them.
