Weight: 225
Maturation: Minimum 0 months
Cheese Type: Uncooked, Unpressed
A bold wedge of alpine intensity. This raw cow’s milk blue delivers spicy, salty veins that crumble against a creamy, fudgy paste. The taste is less sweet than Roquefort—more earthy, with notes of damp cellar and roasted chestnut. It bites back, then mellows into a long, mineral finish.
Born in the Aravis mountain pastures, this farmhouse bleu is rare. Herds graze on wild herbs and flowers , giving the milk a complex, terroir-driven soul. Aged on spruce boards by small-scale producers, it’s a raw, uncompromising cheese made for those who crave the real thing.
Pair with a sweet Sauternes or a dark, malty ale. Crumble over a warm endive salad with walnuts. Melt into a creamy potato gratin or spread on a slice of poached pear. For heaven, serve with a dollop of fig jam and a glass of sturdy Gamay.
Wine Pairing:
Red wines (from the Loire Valley)
White wines (Jurancon)
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