Maturation: 4 weeks
Cheese Type: Uncooked, Unpressed soft cheese with blue mould
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 (Chateau Neuf du Pape)
White wines (Sauternes, Alsace Gewurztraminer)
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
There are no reviews yet.
Only logged in customers who have purchased this product may leave one review.