Gratin Blu is a long ripening semi-hard cheese made from pasteurized whole cow's milk, rested for acidification and with the addition of selected molds. The cheeses are matured in a cool, humid environment on spruce boards for a period of 60 days.

Gratin Blu has a firm but melt-in-the-mouth texture. The taste is a delicate balance between buttery notes and the spiciness of the Penicillium roqueforti.