A drum or cylinder of supple to semisoft blue cheese made with cow's milk, similar to Bleu d'Auvergne. It has a lightly-veined, moist, ivory paste and a natural rind. Cheese made in winter has a whiter paste. It is made industrially and on dairies from the raw milk of cows pastured on the chalk plateau of Causses in Rouergue, which imparts a distinctive pungent flavour. This cheese is eaten all year round and contains 45% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 20 cm (8") diameter x 8-10 cm (4") deep, weighing 2.3-3 kg (5-7 lb). Affinage is usually 70 days to 6 months. It is cured in cellars similar to those used in making Roquefort. (AOC).
