A medium strong double cream blue cheese, made from cow's milk in Auvergne.

It is excellent with full bodied red wines, great on bread for a snack, or in a salad. Extremely likeable.

Could be used as a more delicate substitute for Gorgonzola in sauces when Dolcelatte is out of season or too strong.

Spreads easily and melts well.

Excellent with pears, figs and walnuts.