Bleu d'Auvergne is a French blue cheese named after its place of origin in the Auvergne region of south-central France. The cheese is made from raw or pasteurised milk and is sometimes attributed to the cow’s milk version of Roquefort (although it is much creamier and buttery). It was awarded AOC status in 1975 and is available in both artisanal and industrial versions.
Bleu d'Auvergne is creamy ivory-coloured cheese dotted with blue-green mould due to the Penicillium roqueforti, which gives the cheese its typical bluish-green veins. It is aged for a minimum of 4 weeks, which results in assertive flavours and a smooth texture. The rind is moist and sticky, unveiling a soft paste with a grassy, herbaceous, and spicy, peppery, salty, pungent taste.
The strong aroma and full-flavoured characteristics of the cheese are at their optimum when served with sweet dessert wines such as riesling and sauvignon blanc or strong, robust red wines. Cheese is often used in salad dressings and pasta.