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.