Fatty ripened cheese Smoked blue cheese

Lightly smoked blue cheese made from raw cow's milk. It is made of semi-hard paste, unctuous and melting, it has a natural moldy rind, smoked after a month of refining with beech wood, it is refined for three to four months in a cellar with moisture saturation on a wooden board.With a heterogeneous distribution of Penicillium roqueforti, which occurs mainly by forming a ring close to the bark of more or less thickness depending on the lot. The subtle smoke and the aroma provided by the Penicillium are the dominant notes in this elaboration.