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Auvergne Blue.
Farmhouse PDO cheese made from raw cow's milk from the Auvergne region.
Made by the GAEC Sudre.
The Bleu d'Auvergne is a raw cow's milk cheese weighing about 2.5kg with 28% fat on finished product.
Blue d'Auvergne cheese belongs to the blue-veined family of cheeses. Its texture is supple and its paste is sprinkled with a beautiful blue colour. Its slightly harder, ridged rind remains unobtrusive and adds an interesting texture to the tasting.
It's a strong scent that gives way to a creamy, smooth taste that's sufficiently lifted once it's in your mouth.
Having it refined by us using a special method allows us to offer you a blue of rare delicacy.
Ideally, Bleu d'Auvergne is eaten with a good country or rye bread. The greediest will even add a touch of butter, as when tasting Roquefort.
Wine-wise, we'll choose a fairly sweet white wine such as a Monbazillac, a Jurançon or a Rosette. For those who prefer red wine, a Maury Grenat AOC/AOP, a naturally sweet wine, will be perfect.
In addition to being eaten on a platter, Bleu d'Auvergne will fit in with hot recipes, for example in omelettes or in cheese pasta. Its spicy taste will add the pronounced touch that makes these dishes delicious.
The history of the Bleu d'Auvergne cheese is strongly linked to that of Roquefort. It was some 40 kilometres west of Clermont-Ferrand that Bleu d'Auvergne earned a reputation that, over the decades, has not been denied.
In the 19th century, a farmer from Auvergne imagined seeding curdled milk with blue mold that was forming on rye bread and then piercing it with a needle. The air penetrating the wefts did the rest... The first Bleus d'Auvergne were to be born.
The Auvergnats very quickly domesticated this discovery and took advantage of the region's natural resources and cold caves that allowed the cheese to mature slowly, making Bleu d'Auvergne one of the best-known cheeses in France.
