Bleu des Basques' blue-gray veining is very fine, spreading evenly if not abundantly through a paste the color of butter. The texture of this gourmet cheese is semi-firm and creamy on the tongue; the flavor is full, nutty, buttery and faintly sweet.
This is not a salty or pungent blue, but a well-balanced, approachable gourmet cheese with plenty of character and strength. Bleu des Basques has a natural rind that develops over the course of its three-months maturation. In contrast to the Roquefort the penicillum develops without holes in the paste.
The glistening surface of Bleu des Basques is one indication that it comes from sheep's milk, which has almost twice the fat of cow's or goat's milk.