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Weight: 350
Maturation: 4 weeks
Cheese Type: Uncooked, Unpressed Blue
In the 19th century Antoine Roussel decided to improve the process of blue cheese making by using rye bread mould to create the blue veins and to give that inimitable taste to the cheese. After a few years, he realized that his mould needed air to develop, so he pierced his cheeses with a knitting needle. Bleu d’Auvergne was born. Delicate with typical mushroomy aroma coming from the Penicillium Roqueforti, Bleu d’Auvergne is strong and pungent, but to a lesser extent than other blue cheeses; it is also less salted, with a creamier and more buttery taste and a moister texture.
Wine Pairing:
Red wines (from the Loire Valley)
White wines (Jurancon)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team
3 reviews for Bleu d’Auvergne Fermier
Andy Widjaja –
Taste better when heated or melted. It tastes bitter when in room temperature.
Paul C –
A very decent blue cheese – nicely balanced, not overly “blue”, so even my friends who had had bad experiences with low-quality blue cheeses previously were happy to eat some of this.
Mr. P (verified owner) –
High quality, strong how we like it.
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