Blue mould, French cheese, made from pasteurized cows milk. This is a young, 50% fat cheese. The flesh is pale yellow, which shows the distribution of the blue mould pins and needles places. This is a medium-pungent cheese with obvious mould taste. Penicillium bacteria is used in cheese production. This bacteria is spread during the ripening of cheese pricking long needles.
Salads, pasta dishes, soups, sauces, alone as a snack or with bread.
DrinksQuarts de Chaume AC, Coteaux du Layon AC, Coteaux de l’Aubance AC ir Bonnezeaux AC wines.