Butter cream icing on the nose; voluptuous maturity on the palate

Styled around Bleu d’Auvergne from south, central France. A fairly high moisture blue made with quite high fat milk which helps advance a creamy texture. All blue tends to be high in salt at around 2.2% but when mature it’s almost impossible to tell as the flavour develops into a salty/sweet combination with a distinctive steely blue note to finish. Try a peated dram, they tend to be a touch sweeter and that always matches nicely with the salty note of a blue cheese, also a muscat or pudding wine.