Bleu d'Auvergne AOP
Bleu d'Auvergne AOP
Bleu d'Auvergne AOP
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Bleu d'Auvergne AOP

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Bleu d'Auvergne is a cow's milk blue cheese from Sayat in south-central France. This cheese dates way back to 1845, when a cheesemaker by the name of Antoine Ro…
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$15.60 - $78.00
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Description  

Bleu d'Auvergne is a cow's milk blue cheese from Sayat in south-central France. This cheese dates way back to 1845, when a cheesemaker by the name of Antoine Roussel noted that certain cheeses turn blue in the cellar and develop an interesting and scented flavour. Following this discovery, he set out to experiment and see if he could recreate this find. After a number of failed attempts, he did uncover that when rye bread was near the fourmes it had a similar blue characteristic. It was after further experimenting that led him to perfect his discovery by piercing the cheese and creating holes in the wheels. Bleu d'Auvergne was awarded its AOC in 1975, followed by PDO in 2009.

This French blue cheese 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, Sayat
Source of milk: Cow's Milk
Texture: Creamy, smooth, buttery
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.

Wine Pairing: Bleu D’Auvergne pairs wonderfully with sweet wine such as Port or Sauternes. This provides great contrast with the flavourful cheese. Strong red wines like Cahors or Sauternes, or red Bordeaux pair well are more complimentary in flavour.

*All our cheeses are cut by hand so the weight may vary slightly :)

 

Would Bleu d'Auvergne exist without Antoine Roussel, the Auvergne native who discovered the secret to developing blue mold flavours? This enterprising young man, who went to Rouen for a pharmacy internship, perfected his technique in 1854, sharing his knowledge with producers. A century and a half later, this blue-veined cow's milk cheese continues to captivate those who appreciate its bold, aromatic taste.

 

 

 

Customer reviews  
1 review
  • BLEU D'AUVERGNE AOP I LE 5

    Posted by Roger perner on 10th Aug 2022

    I'm in SW QLD and have recieved my parcel ordered online, arrived in 2 days. This bleu cheese surpasses my expectations and enjoy a small slice daily. I find a piece on a garlic butter mushroom is freaking delicious. I don't want this cheese to end, but i know where i can order more...yummm !

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Bleu d'Auvergne AOP

$15.60 - $78.00
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Bleu d'Auvergne AOP

$15.60 - $78.00

Description

Bleu d'Auvergne is a cow's milk blue cheese from Sayat in south-central France. This cheese dates way back to 1845, when a cheesemaker by the name of Antoine Roussel noted that certain cheeses turn blue in the cellar and develop an interesting and scented flavour. Following this discovery, he set out to experiment and see if he could recreate this find. After a number of failed attempts, he did uncover that when rye bread was near the fourmes it had a similar blue characteristic. It was after further experimenting that led him to perfect his discovery by piercing the cheese and creating holes in the wheels. Bleu d'Auvergne was awarded its AOC in 1975, followed by PDO in 2009.

This French blue cheese 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, Sayat
Source of milk: Cow's Milk
Texture: Creamy, smooth, buttery
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.

Wine Pairing: Bleu D’Auvergne pairs wonderfully with sweet wine such as Port or Sauternes. This provides great contrast with the flavourful cheese. Strong red wines like Cahors or Sauternes, or red Bordeaux pair well are more complimentary in flavour.

*All our cheeses are cut by hand so the weight may vary slightly :)

 

Would Bleu d'Auvergne exist without Antoine Roussel, the Auvergne native who discovered the secret to developing blue mold flavours? This enterprising young man, who went to Rouen for a pharmacy internship, perfected his technique in 1854, sharing his knowledge with producers. A century and a half later, this blue-veined cow's milk cheese continues to captivate those who appreciate its bold, aromatic taste.

 

 

 

Customer reviews

1 Review Write a Reviews

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