- masculine A soft blue-veined unpressed cows’ milk cheese made in small (up to 1 kg) and larger (up to 3 kg) cylinders. The starter is a spore suspension of Penicillium glaucum and the moulded cheese is dry-salted for 5 to 6 days and ripened at high humidity for 2 to 4 weeks. The paste is white and creamy with evenly distributed veining and a pleasant but distinctive taste. Used as a dessert cheese. Made in the Massif Central and has Appellation d’Origine status.