Named after the province in which it originated, Bleu d'Auvergne has been AOC protected since 1975.
Made from thermalised milk.
Although the Bleu d'Auvergne is commonly found on our tables, it has a rich history and its method of fabrication provides all of its specificities and flavour characteristics. It is because of these that the Bleu d'Auvergne has acquired its AOC status.
FLAVOUR: The flavour of this cheese is mostly salty with noticeable flavours of blue, humidity, mushrooms, and farm. It is powerful and engaging. Its texture is fragile and crumbly but it is creamy and smooth. It is best when made with milk from herds that have grazed the lush summer and fall mountain pastures.
HOW TO SAVOUR: This is a delicious addition to salad dressings or hot pasta dishes, or served with chicory, nuts, and raw mushrooms alongside a robust red or sweet white wine.
