Named after its place of origin in the Auvergne region of South-Central France, Bleu d’Auvergne is one of a French blue cheese granted the A.O.C.
Bleu d'Auvergne is creamy ivory colour, dotted with blue-green mould due to the Penicillium roqueforti which gives the cheese its typical bluish-green veins. It is aged for minimum 4 weeks, by which time the cheese showcases its assertive flavours and smooth texture. The paste is soft with a grassy, herbaceous, and (with age) spicy, peppery, salty, pungent taste.
The strong aroma and full flavoured characteristics of the cheese are at its optimum when served with sweet dessert wines such as Riesling and Sauvignon blanc or strong, robust red wines. The cheese is often used in salad dressings, pastas and also is a good cheese for snacking.
Origin Auvergne, France
Type soft blue-veined
Milk pasteurised cow's milk
Texture smooth, creamy
Flavour buttery, racy, salty, pungent