Hailing from the southeastern region of France known as Auvergne, this delightful blue cheese is sure to be a favorite among all who try it. Delicious crumbled onto salad or sliced onto a fresh crisp apple, its strong flavor, and creamy texture pair well with a wide range of foods.
The ideal addition to your next cheese board, or a yummy inclusion in your next soup, sauce, or sandwich you’ll love the complexity it adds to your recipes. Looking for a drink to serve alongside your Bleu D’Auvergne? This blue cheese pairs beautifully with dessert wines like Sauternes or Port acting as a mellow counterpart to the intensity of this blue.
Creamier than its famous cousin Roquefort Bleu d'Auvergne is made from cow’s milk instead of sheep’s resulting in a more luxurious texture. Named after the region of France in which it’s made this cheese is one of only five to be awarded AOP status. This cheese is one of France’s most famous and highly regarded.
Bleu d'Auvergne was first developed in the 19th century by French cheesemaker Antoine Roussel. A delightful accident Antoine first made blue cheese by mistake. Taken with its flavor he determined to figure out how to recreate the tasty blue veins of mold again.
After several failed attempts Roussel discovered that the application of rye bread mold created the delicious cheese. Pricking the curd with a needle to insert the spores helped create a beautiful veining, enhancing both the look and flavor of his cheeses.