Blue
Cow’s milk
Bleu d’Auvergne
The everyday French blue — buttery, spicy, and dependable.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
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.
Creamier 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.
Tastes of
butter
peppery blue
grass
salt
Put it next to
Sauternes
Steak
Walnuts
Dark bread
Tasting notes
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