Bleu d'Auvergne : buy, history, maturing and recipies about this cheese with Cheeseonline shop
Currently!
Livarot
11.90€
Buy this cheese
Currently!
Livarot
11.90€
Our bestsellers
Bleu d'Auvergne
8.22€ 250g

Its aspect

Coloured cheese; white to ivory colour, regularly marbled with blue to green mould. Intense, balanced, blue taste on the outside. Firm and creamy cheese, sometimes crumbly. Quite a strong smell, which attests its vitality.

Its maturing

4 weeks. Raw or pasteurized milk. The cheese is neither pressed nor cooked. Adding of rennet, mixing, draining, salting, then « piquage » (favouring the development of the blue « veins ».

Its history

It is interesting to notice that Auvergne is the only French region to produce five AOC (guaranteed origin) cheeses. Bleu is one of them. Many producers from Auvergne had already been making for many years cheeses that turned blue in quite an anarchic and accidental way in their cellars. In 1854, Antoine Roussel noticed that this blue colour gave his cheeses a « special, pleasant and fragrant » taste.This farmer decided to control its development. After many experiments, he came up with the idea to mix the blue mould of rye bread with « fourme » (a blue-veined cheese). That is why he invented the « piqueuse » and the « piquage » technique.

His cheeses were so successful that soon producers from the whole region started to copy him. This cheese is often used for cooking. It gives salads, endives or nuts an original taste and is delicious when served with beef, in particular with the famous breed from that region.

 
Cheeseonline suggests you

Blanc

Crépy, Seyssel, Morey-Saint-Denis, Côte de Nuits-Villages,

Rouge

Morey-Saint-Denis, Fixin, Côte de Nuits-Villages,