Livradois Bleu d'Auvergne AOC Cheese

Bleu d'Auvergne was developed as a model of another French cheese, Roquefort, but using cow's milk instead of sheep's milk. Legend has it that an Auvergne peasant, around 1845, decided to sprinkle his cheese with a blue mold that he found growing on his left-over bread. And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from unpasteurized milk of Salers and Aubrac cows. The cheese is rich and creamy with a pale yellow color, scattered holes and well-defined greenish-blue veining, inside a thin rind. Bleu d'Auvergne has a wonderful aroma and a rich taste: the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. This cheese can be used anywhere which calls for a classic, high-quality blue cheese.