This creamy, semi-soft blue cheese is made from cow'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 ''Roquefort'', 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