 It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.The semi-hard cheese is inoculated with "Penicillium roqueforti" spores and aged for at least 28 days.Almost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture.