This commercially produced cooperative cheese is a mild cows milk version of Roquefort. The solid flavour is the result of the affinage, which lasts at least 70 days and usually 3 to 6 months and takes place in natural caves. They are best when matched with a sweet white wine of good acidity, especially at the end of meal. Good to be eaten with a vin de pays des cotes de gascogne “domaine Chiroulet Soleil d’automne