Sharp natural threads of blue veins work their way through the creamy, slightly crumbly pate. The rind is rather dry and rough textured when young, becoming a little moist as the cheese matures. The cheeses are left to mature for a few months before being pierced, allowing the air to penetrate into the cheese, activating the penicillium glaucum moulds and spreading the blue veins. It partners the lovely alpine-style Gruyere cheeses well, and can be added to fondue with great success. The best time for this cheese to be enjoyed is between March and June, and September through January.