Bleu d'Auvergne

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.

Type of Milk: Cow | Region of Origin: France

  • Often used in salad dressings and pasta sauces
  • Makes a perfect cocktail snack when added to buttered canapés
  • Delicious in salads made with nuts or raw mushrooms
  • Try on a slice of apple or pear drizzled with honey
  • Sauvignon Blanc
  • Sauternes
  • Riesling
  • Porter
  • Port
  • Late Harvest Gewurztraminer
  • English Ale
  • Côtes du Rhône
  • Bordeaux

    Available in these Sizes

    • Roussel Bleu d'Auvergne Wheel | 5.5 lb.