Bleu d’Auvergne French Cheese is a full-bodied, salty and piquant cheese with a pale creamy paste and dark blue veining. It is matured in cool cellars for two months before being wrapped in foil and matured for another month. It is best in the late summer and early autumn although it is excellent throughout the year – some of the best we have tasted was in fact made in the spring.
Bleu d’Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow’s milk and is one of the cheeses granted the Appellation d’origine contrôlée from the French government.
Bleu d’Auvergne French Cheese has a strong and pungent taste, but to a lesser extent than other blue cheeses. It is less salted, with a creamier and more buttery taste and a moister texture. Today, bleu d’Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.
Bleu d’Auvergne is often used in salad dressings and pasta seasonings, and it is also a good cheese for snacking. Sweet wines such as dessert-style riesling and sauvignon blanc or strong, robust red wines are commonly recommended to accompany it as well as rich, dark beer such as English barley wine or American porter, which have both the sweetness and bold flavour required to balance the cheese.
Bleu d’Auvergne was developed in the mid-1850s by a French cheesemaker named Antoine Roussel. Roussel noted that the occurrence of blue moulds on his curd resulted in an agreeable taste. He conducted experiments to determine how veins of such mould could be induced. After several failed tests, Roussel discovered that the application of rye bread mould created the veining. Therefore he found that pricking the curd with a needle provided increased aeration. It allowed the mould to enter the curd and encouraged its growth. Subsequently, his discovery and techniques spread throughout the region.