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Bleu d’Auvergne is a relatively recent creation. It was developed in the mid-1850s by Antoine Roussel , a young farmer from Auvergne, who took over the family farm after his father’s death. Bleu d’Auvergne was awarded PDO status in 1975.
The cheese is matured for minimum 4 weeks, by which time it develops a thin light brown rind. It has a quite powerful aroma characteristic of all blue cheeses, with notes of mushrooms and wood, though its moister paste has a firm but still lusciously creamy texture. Its more subtle, rustic savoury flavours can perfectly moderate the sharpness of the blue.
Very versatile, but not as “intimidating” as most blue cheeses, Bleu d’Auvergne is ideal for both snacking and cooking, and enjoyed by blue cheese enthusiasts and beginners alike.