Like Cantal and Salers this cheese is typical of the Auvergne. It has a greyish-purple rind, with dots and stains of white, yellow and red moulds. The pâte is supple with a silky texture, heavy on the tongue, and resistant to the bite. It melts in the mouth to reveal a slight acidity. It also tastes of well marinated salt, walnut, copper and spices.