Description
Bleu d’Auvergne is a blue cheese that is made from cow’s milk in the Auvergne region of central France. It has a semi-soft paste with a crumbly texture and a characteristic blue-green mould that is present throughout the interior of the cheese. The production of Bleu d’Auvergne is regulated by the Appellation d’Origine Protégée (AOP), this means that local producer must use milk that comes from specific breeds of cow. And every step of production and maturation takes place within the Auvergne region. To make this blue cheese, the cheesemaker first heats their milk to a temperature of about 32-35°C (90-95 °F). Afterwards, they add a combination of Penicillium roqueforti and Penicillium glaucum mould spores, which will eventually form the blue veins. The curds are then separated from the whey, and are pressed into moulds to form the cheese. Finally, an affineur will age each wheel of blue cheese for a minimum of four weeks.
Overall, Bleu d’Auvergne has a strong, pungent aroma and a sharp, tangy flavour. The blue-green mould that is present throughout the interior of the cheese gives it a distinct, spicy taste that is often described as “peppery” or “nutty.”
