Bleu D'Auvergne is an uncooked, unpressed, soft, blue cow's milk AOC cheese from the Auvergne region of France. Bleu d'Auvergne is a creamy ivory colour, with veins of blue mold. It is aged for minimum of 4 weeks, by which time the cheese presents its strong flavors and smooth texture. The rind is moist and sticky, and the soft cheese's taste is grassy, herbaceous. As it ages, it becomes spicy, peppery, salty, and pungent. It has a strong aroma and full flavor. The making of this cheese is relatively recent, only appearing in the markets in the middle of the last century. The story behind its creation was that an Auvergnat farmer sprinkled mold from rye bread on his milk curd and then pierced the curd with a needle. This allowed the air through and caused the curd to develop blue veins. It is best served with sweet dessert wines such as riesling and sauvignon blanc or strong, robust red wines. Cut cheese, up to 3 lb.
|Between 32°F to 40°F (0°C to 4°C).
|The pate is uncooked and not pressed, with a sticky, moist and crumbly texture and veins of blue mold
|The smell is strong and attests to its pungent taste. The taste is pastoral, grasses and wild flowers... delightful
|Smooth, silky texture
|Wheat flour, sunflower oil, lactose, milk proteins, skimmed milk powder, whey powder, dehydrated eggs whites and whole eggs, raising agent: sodium pyrophosphate, sodium bicarbonate, salt, antioxidant: ascorbic acid, water. May contain traces of gluten, egg and milk product
|Egg, Milk, Soy, Wheat, Tree Nuts
|Product is perishable and will be shipped via Overnight Shipping
|Goes well on a savory appetizer or in salads either grated or in cubes
|Jurancon (mellow white), Maridan (red)
|Caviar Fish & Grade
|Osetra, Grade 1
|CITES for Export
|Shelf Life Refrigerated
|Direction for use
|Preheat oven to 150°C or 302°F for approximately 12 minutes, remove as soon as the butter boils and serve while hot.
|Allergy and Cautionary Information
|Contains milk and fish
|Number of Servings
|1 oz. per serving