{"data":{"slug":"bleu-dauvergne","name":"Bleu d\u2019Auvergne","country":"France","milk":"cow","style":"blue","style_label":"Blue","strength":4,"strength_label":"Bold","summary":"The everyday French blue \u2014 buttery, spicy, and dependable.","image":"https:\/\/havarti.org\/cheeses\/bleu-dauvergne\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/bleu-dauvergne","region":"Auvergne","aka":null,"texture":"Moist and creamy, densely veined","rind":"Thin natural rind, often foil-wrapped","age":{"min_months":1,"max_months":3,"label":"1 mo \u2013 3 mo"},"description":"Invented in the 1850s by a farmer named Antoine Roussel, who worked out that piercing the curd let air in and the blue spread. Cow's milk from volcanic Auvergne pasture, aged in cellars for a month or more.\n\nCreamier and less salty than Roquefort, more assertive than Gorgonzola dolce. It is the blue to melt into a sauce for steak, or to eat plainly with bread and butter.","flavour_notes":["butter","peppery blue","grass","salt"],"pairings":["Sauternes","Steak","Walnuts","Dark bread"],"vegetarian":null,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"stilton","name":"Blue Stilton","url":"https:\/\/havarti.org\/api\/cheeses\/stilton"},{"slug":"danablu","name":"Danablu","url":"https:\/\/havarti.org\/api\/cheeses\/danablu"},{"slug":"maytag-blue","name":"Maytag Blue","url":"https:\/\/havarti.org\/api\/cheeses\/maytag-blue"},{"slug":"rogue-river-blue","name":"Rogue River Blue","url":"https:\/\/havarti.org\/api\/cheeses\/rogue-river-blue"}]}}