First appearing in the markets in the middle of the 20th century, Bleu d’Auvergne is relatively new in the world of cheese. The story goes that an Auvergnat farmer sprinkled mold from rye bread on his milk curd and then pierced the curd with a needle. This allowed the air through and the curd developed blue veins. Although this cheese could be mistaken for Roquefort in looks, it has its own distinct flavor. Compared to Roquefort, it’s super-intense and crumbly. Bleu d’Auvergne also has a creamier texture and a more subtle, rustic flavor. It’s made using century-old techniques and an uncompromising attention to quality. The result is a blue that’s ideal for both snacking and cooking.
Pasteurised cow milk, animal rennet