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Bleu d'Auvergne is a pasteurized cheese with a gray to white rind, firm and blue-veined, aromatized with some fruity notes. Bleu d'Auvergne has a very defined quality. Thanks to its unique combination of taste and digestive qualities. They are particularly enjoyed at the end of a meal. Moreover, it adds a touch of originality to certain dishes: soufflés, salads, meats, pasta, savoury tarts, and pancakes. As an aperitif, it can be served as a canapé.
One of the longest cheese-making traditions in the Auvergne, Bleu d'Auvergne was born in the mid-19th century. The idea came to an Auvergne farmer around 1845 to seed white cheeses with blue mold from rye bread and then pierce his cheese with a needle so that the air entering through the holes would allow the mold to develop. Gradually, other Auvergnats used this recipe and their cheeses became quite famous.
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