Bleu d'Auvergne (“Blu doh-VAIRN-yuh”) is a name-protected cheese from the mountainous Auvergne region in south-central France. Its history dates to the middle of the 19th century, when a young cheesemaker realized that some of his wheels were accidentally developing blue veining that nicely enhanced the flavor profile of the cheese. After much experimentation, he discovered what was causing the veining and developed tools and techniques to intentionally duplicate the results.

The secret was an infusion of Penicillium roqueforti, the same culture used to create the distinctive colored veins that run through Roquefort. Since it is made with cow’s milk (rather than sheep’s milk) and aged for a shorter period of time, Bleu d'Auvergne is much creamier than Roquefort. Its smell is quite strong, though, and its taste is full and spicy with hints of the region’s grasses and wild flowers.

Roussel Bleu d'Auvergne
  • Bleu d'Auvergne Wheel Roussel Bleu d'Auvergne
    5.5 lb Wheel