Bleu d'Auvergne

Region Milk Type Auvergne Cow Blue Fat Grade Affinage 50% AOC 4 weeks minimum

 

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About Bleu d'Auvergne: Bleu d'Auvergne is produced in the "Massif Central" between Puy-de-Dôme and Cantal. The area is characterized by volcanic and granitic soil, which is rich in oligo-elements. Although sheep are mostly raised there, producers use cow's milk for Bleu d'Auvergne, which gives it a creamier taste than Roquefort, made with ewe's milk.

Bleu d'Auvergne making: Bleu d'Auvergne was created in 1854 by a producer of Fourme de Roquefort. After noticing fungus on his bread, he tried to mix the same fungus with the cheese. A little bit later, the farmer pierced the cheese so that the air could enter into it and helped the development of the blue mould. Nowadays the cheese is inoculated with Penicillin Roquefort.

Tasting Bleu d'Auvergne: The smell of Bleu d'Auvergne is strong. The taste is spicy with flavors of grasses and wild flowers.

Tasting advice: Bleu d'Auvergne is best served at room temperature. Bleu d'Auvergne is perfect in salad dressings. It goes very well with nuts and raw mushrooms. Bleu d'Auvergne is a good choice as an aperitif, when added to buttered canapés served as cocktail snacks. You may also try a small piece of Bleu d'Auvergne on a slice of apple!

Bleu d'Auvergne and wine: Sweet wine such as Port or Sauternes. Strong red wines like Cahors or Côtes du Rhône (French Wine Guide)

More French Cheeses: Fourme d'Ambert , Roquefort