Description
- Bleu D'Auvergne is a soft, unpressed cheese made from cow's milk. It has a creamy ivory color with blue veins. The rind is moist and sticky, and the cheese itself tastes grassy, herbaceous, and peppery.
- 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.
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.