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.
What with? Like all the great blue cheeses, Bleu d’Auvergne gets on famously with Port. It’s also happy with a sweet wine like Sauternes, especially if you have some Walnut Crackers too. And it makes a pasta sauce or salad dressing sing.