Maturation: 4 weeks
Cheese Type: Uncooked, Unpressed Blue
It is in the 19th century, Antoine Roussel decided to improve the process of blue cheese by using Rye bread mould to make the blue veins and gave 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 AOP was born and has now this ivory paste with a regular dress of blue-green veins. Delicate, grassy, with the typical moldy and mushroomy taste coming from the Penicillium Roqueforti.
Red wines (from the Loire Valley)
White wines (Jurancon)
You are very special to us.
We have appreciated your business over the years and want to make sure you know how important you are to our business.
As a result, we are offering you all of our products at the Monthly Offer rate, anytime, all of the time.
We may also provide you with other benefits along the way.
Cheese Club Team