Bleu d'Auvergne AOP Paul Dischamps

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Bleu d'Auvergne is a French blue cheese named after its place of origin in the Auvergne region of south-central France. Bleu d'Auvergne is creamy, ivory colour, dotted with blue-green mould  as a result of Penicillium roqueforti, which gives the cheese its typical bluish-green veins.


Country of origin: France
Region, town: Auvergne
Source of milk: Cow
Texture: Creamy and smooth
Flavour: buttery, creamy, grassy, salty, spicy, tangy
Aging time: minimum 4 weeks

Serving suggestion: Perfect for a cheese board or use it as an ingredient in soup, sauce or on a sandwich. Many experimenting with blue cheese start with buttered baguette and blue cheese spread thinly on the top. This tones down the strong taste.