Bleu d'Auvergne
Bleu d'Auvergne is a cow's milk blue from the Auvergne region of central France, aged in the cool volcanic cellars that have shaped this style since the mid-1800s. AOP protected, with a thin natural rind and an ivory paste shot through with blue-green veins.
The curd is pierced during the aging process so the Penicillium roqueforti can breathe through the wheel, which is what gives it that even blue spread and the peppery piccante on the back of the palate. Buttery and creamy on the front, then the blue veining kicks in with a confident bite that pulls back before it gets sharp.
This is the blue for people who think they don't like blue. It has all of the structure and complexity of a Roquefort, but the cow's milk softens the edges and lets the cream do more of the work. Right in the sweet spot between approachable and serious.
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Bleu d'Auvergne
Bleu d'Auvergne
Bleu d'Auvergne is a cow's milk blue from the Auvergne region of central France, aged in the cool volcanic cellars that have shaped this style since the mid-1800s. AOP protected, with a thin natural rind and an ivory paste shot through with blue-green veins.
The curd is pierced during the aging process so the Penicillium roqueforti can breathe through the wheel, which is what gives it that even blue spread and the peppery piccante on the back of the palate. Buttery and creamy on the front, then the blue veining kicks in with a confident bite that pulls back before it gets sharp.
This is the blue for people who think they don't like blue. It has all of the structure and complexity of a Roquefort, but the cow's milk softens the edges and lets the cream do more of the work. Right in the sweet spot between approachable and serious.
Product Information
Product Information
Shipping & Returns
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Description
Bleu d'Auvergne is a cow's milk blue from the Auvergne region of central France, aged in the cool volcanic cellars that have shaped this style since the mid-1800s. AOP protected, with a thin natural rind and an ivory paste shot through with blue-green veins.
The curd is pierced during the aging process so the Penicillium roqueforti can breathe through the wheel, which is what gives it that even blue spread and the peppery piccante on the back of the palate. Buttery and creamy on the front, then the blue veining kicks in with a confident bite that pulls back before it gets sharp.
This is the blue for people who think they don't like blue. It has all of the structure and complexity of a Roquefort, but the cow's milk softens the edges and lets the cream do more of the work. Right in the sweet spot between approachable and serious.
