This is a curd annealing, whose pulp is stitched so that it bleuisse. This is the only blue that is not seeded penicillium. It is adorned with a white rind tinged with brown. Its paste is white in the center, sometimes slightly bluish on the edges. This cheese is a very rare commodity. Only a handful of producers still manufacture in the pasture during the summer only. Its rustic appearance is also affirming its diversity. Each piece is unique and unlike any other.