- Cow's milk -
The salty, strong blue. Bleu d'Auvergne is a blue cheese named after its place of origin in the Auvergne region of south-central France. It was awarded AOC status in 1975.
Bleu d'Auvergne is of 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 a minimum of 4 weeks, by which time the cheese showcases its assertive flavours and smooth texture. The rind is moist and sticky, unveiling a soft paste with a grassy, herbaceous, and (with age) spicy, peppery, salty, pungent taste.
Please note: Because our cheeses are cut by hand exact weights may vary slightly.