French Cheese – Bleu d’Auvergne
Posted on December 4th, 2008 by admin
Bleu d’Auvergne is produced in the “Massif Central” between Puy-de-Dôme and Cantal. The area is characterized by volcanic and granitic soil, which is rich in oligo-elements. Although sheep are mostly raised there, producers use cow’s milk for Bleu d’Auvergne, which gives it a creamier taste than Roquefort, made with ewe’s milk. Bleu d’Auvergne is best served at room temperature. Bleu d’Auvergne is perfect in salad dressings. It goes very well with nuts and raw mushrooms. Bleu d’Auvergne is a good choice as an aperitif, when added to buttered canapés served as cocktail snacks. You may also try a small piece of Bleu d’Auvergne on a slice of apple!
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