This Creamy, Semi-Soft Blue Cheese Is Made From Cow&Apos;S Milk Cheese And Aged For An Average Of 10 Weeks To Develop Its Complexity. Its Inside Reveals A Compact And Moist Texture With Indigo Veins. It Is Less Pungent Than &Apos;&Apos;Roquefort&Apos;&Apos;, Its French Counterpart, With A Yellowish Edible Rind. Serve On A Cheese Platter With Apples And Pears, Spread On Crackers Or Crumble Over A Salad. Comes In A Full Wheel
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