Piquant smell and sharp, clean taste with a hint of herbs and melted butter. Named after the magnificent mountainous region where it is made, this is a moist, creamy cheese that resembles Roquefort, although it is made with cow’s milk, not sheep’s milk. With age, the crust becomes sticky and reddish-orange molds start to develop. These help to break down the interior, which gradually collapses, intensifying the spicy flavor.