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Bleu d’Auvergne comes from the mountains of the Massif Central. It is a raw milk cheese with a soft blue-veined paste. It has a strong and pronounced taste. Its smell is also rather strong and may bother some people.

It is recognized by the presence of blue-green spots on the cheese, which are due to the development of Penicillium roqueforti, an internal mold. During production, the cheese is pierced several times to allow air to enter and allow mold to develop. This is what gives it its creamy texture and its unique taste.

You can enjoy the Bleu d’Auvergne plain or with bread, with dried fruit, fig jam, honey or nuts. For example, try a salad of arugula, walnuts and pears with pieces of Bleu d’Auvergne. Or, prepare a pumpkin soup with a hint of Bleu d’Auvergne for a touch of originality.

Bleu d’Auvergne is a strong cheese that leaves no one indifferent.

Ingredients: raw cow’s milk, salt, lactic ferments including Penicilium Roqueforti, rennet.

Allergen : milk


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