Bleu d’Auvergne
Bleu d’Auvergne was born around 1850, when an Auvergne farmer, Antoine Roussel, had the idea of seeding his curd with the blue mould that grew on rye bread. He then pierced his cheeses with needles to let air in. Milder than Roquefort, it is made from cow’s milk.
- Milk: Cow
- Family: Blue
- Origin: Auvergne, France
- Best season: May – October
Ripening
Ripened for at least 4 weeks in a cool, damp cellar.
What to serve it with
A pear and walnuts, or hot potatoes