A fantastic blue vein from the Pyrenees. This delicious cheese is made from pasteurized sheep's milk. The production method and size are very similar to a Roquefort. The big difference, however, is that the Regalis ripens in a layer of Paraffin. The result of this is that it is more difficult for the cheese to lose its moisture and therefore becomes super creamy. This ensures that this is a blue-veined cheese that is very popular. The spicy side of the penicillinum Roqueforti is subtle and is nicely balanced by the creamy side of the cheese. The bleu de Régalis is a real everyone's friend, which will even convince some people who don't like blue-veined cheeses otherwise.

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