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Bleu d'Auvergne

Named after the department where the cheese originated, Bleu d'Auvergne is thought to have been the result of a happy accident involving native, ambient molds inoculating young wheels of cheese. Today, the cheese, often referred to as cow's milk Roquefort, is intentionally made with Penicillium roqueforti, giving it distinct blue veining and a mildly spicy character. The unpressed cheese is moist and dense with a buttery tang.

Farm / Company: Peterson Cheese

Cheesemaker: Laqueuille

Proprietor:

Affineur:

City, State: Laqueuille

Region: Auvergne

Country: France

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Foil

Texture: Firm

Aging: 3 months

Size(s): 6 pound wheel