Basque Blue ±800g

This blue cheese is made and matured in cool, humid cellars. It develops the typical penicellium roqueforti mold with a pronounced but not aggressive flavor.

It is produced in the Espelette region, in the heart of the Basque Country, and matured for 2 and a half months in drying rooms (cellars) where the unique aromas and yeasts of this region develop.

Its texture is close to that of an Ossau Iraty.

Country of production France

Reference: 417070

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