Bleu d’Auvergne is one of the most famous blue-veined cheeses of the Massif Central. Its production area is mainly in the Puy de Dôme and Cantal but also stretches to neighbouring cantons such as Aveyron, Corrèze, Haute-Loire, Lot and Lozère.
It has a thin, moist, yellowish-orange rind with downy white spots; a moist, shiny texture speckled with grey to green mould which develop in the cavities.
Flavours & sensory qualities
A mainly salty taste with pronounced flavours of blue cheese, mustiness, mushrooms and the barnyard. This cheese has a strong, persistent bouquet. Its texture is breakable, crumbly and brittle, but it is buttery and melts in the mouth.
A strong robust red wine, salads and pastas