Bleu d'Auvergne draws its generous and rustic taste from the respect of a manufacturing and refining tradition that is over 150 years old.
We are used to attributing the paternity of this cheese to an Auvergnat farmer named Antoine Roussel.
He would have liked to imitate Roquefort and spread blue to fight against the misery which then raged in Auvergne.
A beautiful soul that we still thank.
- Type of milk
- geographic origin
- Auvergne- Rhônes-Alpes
- Wet, crumbly and brittle dough. White to ivory in color.
- Buttery, melting, slightly salty dough with fairly pronounced blue aromas.
- Wet undergrowth with notes of fresh milk.
- type of milk
- raw milk
- little pronounced
- 4 to 6 weeks