Cendré du Beauzac

Manufactured in dairies of Haute-Loire, the Cendre de Bauzac is made from cow's milk. This cheese is easily recognizable with its ashy dough and its slightly blue-veined ivory color pâte. The Cendre de Beauzac, with its light perfume, is smooth and delicate. One primarily finds it in local dairies. Taste it at the end of the meal with a quite crusty baguette


Area Auvergne	Season Spring - Summer - Fall - Winter	Maturing Minimum 1 month For US delivery maturing extended over 60 days	Pate Uncooked, unpressed soft cheese with veins of blue mould	Milk Cow