Cheese Bleu D'Auvergne

Cheese is soft and rich with a pleasant aroma of summer garden, it has a creamy walnut finish.

Cheese is used in seasonings for pasta, in salads with nuts and mushrooms. Natural blue wines, tender white wines, port wine and dark beer are suitable for blue cheese. Dessert is served in combination with green apples, pears, walnuts and fresh figs.

Ble D'Auvergne is the closest relative of Roquefort, produced by the same technology, but from cow's milk. The name of this blue cheese is due to the Massif Central, located in the heart of the Auvergne, one of the regions of the country cheese. Compared to other older local cheeses, Bleu d'Auvergne was born in the mid-1850s as a result of culinary experiments cheesemaker Antoine Roussel. But about cheese pretty quickly got word to Paris, and soon about it in the theater is already a popular singer sang a song Francisc Betolo, which ensured him great popularity. Since then, the tradition of cheese production has been preserved for more than 150 years. In 1975, the cheese received the highest quality category AOC. The document defined the area and its production - is Auvergne departments of Puy-de-Dôme, Cantal and several nearby communities that are considered rich volcanic soils, providing a variety of flora numerous pastures. The Bleu d'Auvergne is matured for three months in a damp cellar.