This cheese is sticky, moist, and crumbly, with an even spread of veins, and it’s taste is tart and gluey. The spice of the mould blends perfectly with the well integrated salt. This cheese is delicious in salad dressings, with chicory, nuts, or raw mushrooms. It also makes an excellent seasoning for piping hot, fresh pasta. Good to be drunk with a sweet cote de Gascogne.