This blue-veined cheese is crafted from pasteurized cow’s milk in the mountain Auvergne region of France. Firm in texture with a soft, mellow taste. Ideal for a simple cheese spread or to crumble on top of your favorite salad. Blue cheese should be at room temperature when serving and cut with a soft cheese knife with holes. The thin blade allows the knife to easily slice through the cheese while the holes prevent the cheese from sticking.