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Bleu dAuvergne 300g

About This Cheese

Bleu d’Auvergne has a semi-soft paste with a reasonably sharp blue flavour that contrasts beautifully with its creamy texture. The paste melts wonderfully in the mouth leaving an impression of smoothness and a slightly longer blue finish. Good Bleu d’Auvergne is perfectly balanced between fruity-sweet flavours and white pepper spiciness from the blue penicillium mould. 

7.80

TypeBlue, Semi-firm

Rennettraditional

RegionFrance

ProducerAffineur Morins

Milkcow

Rindnatural

Story

Bleu d’Auvergne is a blue-veined cow’s milk cheese from Central and Southern France. Perhaps uniquely amongst the French AOC cheeses, the development of Bleu d’Auvergne may be traced back to a single individual, Monsieur Antoine Roussel. Roussel was a cheesemaker from the small town of Laqueille, west of Clermont-Ferrand. Upon his father’s death Antoine, as the eldest son, was forced to take over the day-to-day running of the family farm. The Roussels made a simple fourme-type cheese, the sale of which supplemented the meagre income they derived from farming. One day Antoine noticed that some of the cheeses had developed a natural blue veining. He was struck by how dramatically the blue mould improved the flavour of his product and decided that he would endeavour to encourage the growth of the mould in his cheese. After much fruitless experimentation with various aspects of production, he noticed that the rye loaves he kept near his cheeses were also turning blue. He hit upon the idea of using the mould on the rye loaves as a means of getting the blue moulds from the atmosphere into his cheese. By 1854 Roussel had a run-away success on his hands. As demand increased the price of Roussel’s cheese soared, and the family simply couldn’t produce enough. Neighbors were quick to get in on the act and production soon spread throughout the region. Roussel’s cheese received the ultimate accolade in 1973 when Bleu d’Auvergne was awarded the AOC

Producer

Jean-Pierre Morin studied cheese making at the Nation School of Dairy before settling in Cantal in the late 1960s. They began selling their cheeses in local village markets until they opened their own retail shop. The Morin’s cheese caves and affineur techniques produce a unique cheese with a definite sense of place and producer.

Goes Well With

Recipes

FAQs

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Nutritional Information

Blue cheese made with pasteurised cow’s milk

Allergens listed in BOLD
MILK, salt, lactic starters (MILK), animal rennet, Penicilium roqueforti

 
Nutritional values per 100g
Energy 1450 / 350
Fat 30 g
of which saturated  21,3 g

Carbohydrates (g) 0g
of which sugar (g) 0g

Proteins : 20 g
Salt 2.8g

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