Long matured, semi – soft blue cheese (from Penicilinum Roqueforti), made from acidified whole cow`s milk.
Pale yellow color. The interior part is more compact and creamy. It shows the blue veins characteristics of this cheese with a sweet initial flavour sharpened by the aftertaste of the Penicillinum Roqueforti.
The cheese is matured in underground cellars, on white pine shelves, for 60 days