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Bleu d'Auvergne Cheese
About Bleu d'Auvergne Cheese
From the volcanic region of Auvergne in central France, Bleu d'Auvergne is a creamy, buttery blue cheese with prominent blue veins. It has a spicy, piquant flavor and a slight grassy aroma. This cheese pairs well with a range of wines and adds depth to salads and sauces.
Key Facts
| Country of Origin | France |
| Specific Origin | Cantal and Puy de Dôme départements, and parts of Lot, Corrèze, Aveyron, Lozère, and Haute Loire |
| Protection | PDO (2009), PDO (1996), AOC (1975) |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Rind | Clean, slightly gray |
| Texture | Firm and creamy |
| Flavor | Intense and distinctive blue |
| Aroma | Strong |
| Colors | White to ivory, marbled with blue to green mold |
| Forms | Cylinder, about 8 inches in diameter and 3–4 inches high, weighing 4–7 pounds |
| Age | Minimum of four weeks |
What is Bleu d'Auvergne Cheese?
Bleu d'Auvergne is a PDO cheese from cow's milk, made in France's Auvergne region. Its story began in 1845 with Antoine Roussel, a cheesemaker. He noticed some cheeses developed a blue color and a pleasant flavor in cellars. After experimenting, he found that rye bread mold caused the blue veins. Official recognition came in 1975 with an AOC status and later, a PDO status in 2009. This cheese is mainly produced in Cantal and Puy de DĂ´me, among other areas.
Making Bleu d’Auvergne involves several steps. First, milk is heated and mixed with lactic ferments and Penicillium roqueforti. After the milk curdles, it's cut into small cubes and stirred. The cheese is then drained, salt-rubbed, and aerated with needles. It matures in cellars for at least four weeks. The result is wheels about 8 inches in diameter. They have a slightly gray rind and an ivory to pale yellow color, with blue to green mold. Bleu d’Auvergne has an intense blue taste, with notes of undergrowth and mushrooms. It can be tangy or slightly salty.
By 2015, the production of Bleu d’Auvergne involved seven enterprises and four farmstead producers. They work with milk from about 3,500 dairy farmers to make 5,100 tons of cheese annually. A significant amount is exported. This cheese is perfect at the end of a meal, in salads, sauces, or on toast. It pairs well with sweet wines.
Bleu d’Auvergne stands out for its innovation and flavor. It combines traditional French cheesemaking with the unique qualities of mold. This process creates a cheese that's rich in history and taste.
Alternative Names for Bleu d'Auvergne
Bleu d'Auvergne AOC
