Similar to Roquefort but made from cow’s milk, Bleu d’Auvergne has an intense and full bodied sharp salty taste. Moist and sometimes crumbly, it is one of the five Auvergne cheeses with AOC accreditation. In cheese terms it’s a bit of a newcomer, first made in the 1850s by Antoine Russell who discovered that rye bread mould created the delicious blue veins.
Bleu d Auvergne
£6.23 – £25.95
Similar to Roquefort but made from cow’s milk, Bleu d’Auvergne has an intense and full bodied sharp salty taste. Moist and sometimes crumbly, it is one of the five Auvergne cheeses with AOC accreditation. In cheese terms it’s a bit of a newcomer, first made in the 1850s by Antoine Russell who discovered that rye bread mould created the delicious blue veins.
| Origin | French Cheese |
|---|---|
| Cheese Type | Blue, Hard Blue |
| Milk | |
| Diet | Non-vegetarian, Pasteurised |
| Brand | Various |
| Region | Auvergne |
| Weight | Cut 200g, Cut 300g, Cut 400g, Cut 500g, Cut 750g, Cut 1kg |
| Origin | French Cheese |
|---|---|
| Cheese Type | Blue, Hard Blue |
| Milk | |
| Diet | Non-vegetarian, Pasteurised |
| Brand | Various |
| Region | Auvergne |
| Weight | Cut 200g, Cut 300g, Cut 400g, Cut 500g, Cut 750g, Cut 1kg |
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