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Milk type
Cow
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Region of origin
Auvergne Rhône-Alpes
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Cheese type
Blue cheese
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Heat treatment
Raw milk
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Country of origin
France
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Type of production
Dairy
BLEU D'AUVERGNE
A cheese with character, Bleu d’Auvergne made from raw milk is part of a long cheese-making tradition in the Massif Central, where material and time guide every decision. Derived from cow's milk collected in mountainous areas, this French blue-veined cheese is rooted in a clearly identified origin.
The choice of raw, unpasteurised milk influences the expression of the volcanic terroir of Auvergne. Furthermore, it complies with the specifications defined by the protected designation of origin (AOP) guidelines.
The selection process begins upstream, focusing on the producer's work, the quality of the milk, its texture, and its lactic balance. The curd is then carefully worked and inoculated with Penicillium roqueforti to allow the natural development of the blue veining. The blue mould gradually spreads to the heart of the paste without ever overpowering it.
Maturation takes place in a cellar with controlled humidity. It is a period of observation and patience, where every day counts. The bloomy rind gradually forms, the paste becomes supple, creamy, ivory-coloured, marked with blue veins. The taste and aromas assert themselves without excess: a bold yet restrained intensity, a measured salty sensation, and a bittersweet final note reminiscent of mushroom and cream.
This blue cheese is best enjoyed at room temperature, simply placed on a slice of bread or rye bread. It also fits well in simple dishes, where its flavour structures without overpowering. A cheese to share, designed for pure pleasure. It can be accompanied by a glass of sweet white wine or an amber beer.
Available in-store and through our online cheese shop, this cheese is carefully packaged. It is shipped under suitable conditions to preserve its texture, balance, and flavour until delivery.
