A Burgundian manufacture, Autun is a tall, cylindrical cone of soft, fresh cheese made from cow’s milk in the summer and a mixture of goat’s and cow's milk in the autumn. It is made on the farms of Charolais where the cheese is sprayed with Penicillium strains for the rind to produce a greyish-blue mould. Cheese made with goat’s milk is best eaten in spring and summer while the cow’s version is suitable for all other seasons.
Unpasteurised milk containing 40-45% fat is used to make the cheese. Given that the curds are uncooked and unpressed, it is a fresh cheese with a rich, round flavour and soft, white paste. The cheese takes three weeks to fully mature.