description Bleu d'Auvergne Overview
Bleu d'Auvergne is a traditional French blue cheese produced from cow's milk in the Auvergne region of central France. The cheese is characterized by its creamy, moist texture and strong, pungent flavor profile, which results from the introduction of Penicillium roqueforti spores. It holds an Appellation d'Origine Contrôlée (AOC) designation, granted in 1975, establishing strict guidelines for its geographical origin and production methods.
help Bleu d'Auvergne FAQ
What milk is used to make Bleu d’Auvergne?
Bleu d’Auvergne is made from cow’s milk. It comes from the Auvergne region of central France and has a creamy, moist body with blue-green veining.
What gives Bleu d’Auvergne its blue veins?
Cheesemakers introduce Penicillium roqueforti spores during production. The mold develops through the cheese and creates its blue marbling, pungent aroma, and spicy flavor.
How does Bleu d’Auvergne taste?
It is generally creamy and salty with a strong, peppery blue-cheese character. Compared with very hard blue cheeses, its moist texture can make the flavor feel especially rich on the palate.
What foods pair well with Bleu d’Auvergne?
It works well with bread, pears, apples, walnuts, and robust red wines. It can also be crumbled into salads or melted into sauces for beef, vegetables, or pasta.
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