Bleu d'Auvergne Fermier

(3 customer reviews)

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)

Raw
Cow
Full
Appelation Origine Protegge (AOP) label
AOP
Appelation Origine Controlee (AOC) label
AOC
Average Retail Price in Hong Kong: HKD 133

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Reviews

3 reviews for Bleu d’Auvergne Fermier

  1. Andy Widjaja

    Taste better when heated or melted. It tastes bitter when in room temperature.

  2. 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.

  3. Mr. P (verified owner)

    High quality, strong how we like it.

Only logged in customers who have purchased this product may leave one review.

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