Blue Cheese ~ cows milk
Bleu d'Auvergne is produced in the "Massif Central" between Puy-de-Dôme and Cantal in France. Although sheep are mostly raised there, producers use cow's milk for this cheese, which gives it a creamier taste than Roquefort, made with ewe's milk.
Created in 1854 by a producer of Fourme de Roquefort after he noticed fungus on his bread. He mixed the same fungus with cheese. A little bit later, the farmer pierced the cheese so that the air could enter into it and helped the development of the blue mould.
Bleu d'Auvergne has the perfect balance of salt and creaminess. It matches well with red dessert wine, sauternes and cabernet sauvignon. Provided in a 500g wedge.
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