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Bleu d'Auvergne AOC
Bleu d'Auvergne AOC
General information: Origin: Auvergne Cheese group: Blue cheeses Milk type: Cow's milk Strength: Medium Taste: Spicy, nutty, strong Fat content: 50% Season: Year-round
Description: Bleu d'Auvergne came into existence thanks to a peasant farmer. In around 1845, Antoine Roussel, the son of a farmer from Auvergne and producer of the Fourme de Roquefort, had the idea to give the cheese curd a blue mould that he had found on a rye bread. He used a needle to make holes in the cheese, allowing air inside, facilitating mould veins to develop in the cheese. The result was a delicious cheese with blue mould. This strong, spicy, somewhat nutty cow's milk cheese tastes delicious. It has a sharp aroma but is still creamy.
Eventually, other farmers in the region used this method of production and the cheese became popular in the Savoie and beyond. In 1975, Bleu d'Auvergne received the AOC seal, guaranteeing consistency of production.
Suggestions: It is fabulous in salad dressings and combines well with chicory, nuts and raw mushrooms. It also goes well as an apéritif, mixed with butter on canapés. You also can make Bleu d'Auvergne soufflé or simply eat it with a slice of pear.
General information: Origin: Auvergne Cheese group: Blue cheeses Milk type: Cow's milk Strength: Medium Taste: Spicy, nutty, strong Fat content: 50% Season: Year-round
Description: Bleu d'Auvergne came into existence thanks to a peasant farmer. In around 1845, Antoine Roussel, the son of a farmer from Auvergne and producer of the Fourme de Roquefort, had the idea to give the cheese curd a blue mould that he had found on a rye bread. He used a needle to make holes in the cheese, allowing air inside, facilitating mould veins to develop in the cheese. The result was a delicious cheese with blue mould. This strong, spicy, somewhat nutty cow's milk cheese tastes delicious. It has a sharp aroma but is still creamy.
Eventually, other farmers in the region used this method of production and the cheese became popular in the Savoie and beyond. In 1975, Bleu d'Auvergne received the AOC seal, guaranteeing consistency of production.
Suggestions: It is fabulous in salad dressings and combines well with chicory, nuts and raw mushrooms. It also goes well as an apéritif, mixed with butter on canapés. You also can make Bleu d'Auvergne soufflé or simply eat it with a slice of pear.
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