Bleu d'Auvergne
Bleu d’Auvergne is a blue cheese made from cow’s milk (raw, therminized or pasteurized). It is made in Auvergne, the Pyrenees, Limousin and Languedoc.
The cheese wheels are around 20 cm in diameter, 8-10 cm high and weigh 2-3 kg. This requires 20-25 liters of raw milk and the cheese is stored for at least 4 weeks.
During production and storage, the cheese is regularly pricked (piercing air ducts) by hand in the past, but now by machine.
The Auvergne is the heart of France with the Massif Central and beautiful natural parks and is remote from the main tourist flows. 5 AOP cheeses are produced along the cheese route in Auvergne. (Bleu d’Auvergne, Cantal, Fourme d’Ambert, Saint-Nectaire, Salers)
Quality levels
Bleu d‘Auvergne is produced in the Cooperatives and Industriel category.
Interesting
1,450 dairy farmers supply 40 million liters of milk a year. Of this, over 5,000 tons of cheese are produced. 1,200 tons are exported.
bread
Strong country bread, rustic baguette
eat
Cheese at room temperature with bread
Very good with nuts, chicory, made into sauce (pasta) or in salad dressings.
Combined with other cheeses, the spicy Bleu d’Auvergne is one of the last in the eating order.
Drink with it
Resourceful and strong white wines such as a Sauterne, but also Spätlese (sweet wine) and the Kracher family offers a wonderful Cuvée Spätlese.
Cheese family: blue cheese
additional Information
https://www.fromage-aop-bleu-auvergne.com/de/
