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Bleu D'Auvergne Raw milk French cheese is your 'basic blue', not at all a complicated cheese. It is rather sharp, with a grand rustic flavor, always of high quality, and suitable for any blue cheese recipe. Its domain encompasses the entire area of Auvergne, where this classic cheese has been made without major changes for centuries. Blue D’Auvergne is a relatively recent creation from the mid 1850s. A French cheesemaker named Antoine Roussel discovered the occurrence of blue mold resulted in an agreeable taste. He proceded to conduct experiments to reproduce this phenomenon. Roussel finally decided that the application of rye bread mold flourished on aerated cheese. Originally he would prick the curd with a needle to make the air pockets necessary for the blue mold to grow. Nowadays it is prepared mechanically, and aged in cellars for a short four weeks.