Bleu d’Auvergne is a blue cheese named after it’s place of origin in the Auvergne region of France and has been AOC protected since 1975. Made with cow’s milk, it ages for a minimum of 4 weeks, by which time the cheese showcases its assertive flavors and smooth texture. The strong aromas and flavors are at its optimum when paired with sweet dessert wines or strong, robust reds.

Origin:  Auvergne, France
Milk: Raw or Pasteurized Cow   Rennet Type: Animal   Age: Minimum 4 weeks
Look: Bloomy rind, ivory paste with blue-green veins
Feel: Creamy, smooth
Smell: Strong, pungent
Taste: Buttery, creamy, grassy, herbaceous, salty, spicy, tangy
Pairs well with: Sweet dessert wines or strong, robust red wines
Tastes good with:  Fruit spreads, dried or fresh fruits, crackers. It is good in salad dressings and pasta.
Recipe: Farfalle with Bleu d’Auvergne and Walnuts
             Bacon Wrapped Dates with Bleu d’Auvergne