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This cheese is generally thought of as a toned down blue cheese when compared to it's other French cousin Roquefort. A bit less salty, a bit more creamy, a bit milder. But I suspect the version we got may have been aged a bit longer than most. It was robust and piquant in a very good way. Very full-bodied. Moist and creamy.

Don't let the many online articles describing this as a mild blue cheese fool you. There is plenty of flavor here, and I would put it in the top of the range in terms of spicy "blue" character.

The wife wouldn't touch it, but then she doesn't like blues at all. The cat gobbled it up, but I think he may have eaten too much as he got a bit sick. Perhaps feeding the cat his fill of French cheese isn't the best idea.

Update - Another sample of this fine cheese turned out to be much more sweet and mild than the previous one. Still plenty of flavor, but basically just a less salty and full flavored blue. I would discribe this sample as much more "moldy" and much less "spicy". And quite yummy.