A stylish blue cheese, gutsy and aromatic in the style of Roquefort. Crumbly-creamy, with well-defined blue moulds partnering full-bodied wines admirably. Lovely when used in cooking – especially when mashed with a good quality butter, making a delicious topping for melting over steaks – or adding to creamy dressings for salads. The sweet wines of Bergerac are a great partner, but we also like to match rich reds with spice and fruit coming forward. If you are preparing a cheese board with southwest French cheeses then this is the style of blue you should reach for.