Bleu d'Auvergne AOC
Named after the province in which it originated, Bleu d'Auvergne has been AOC protected since 1975. It is similar to Roquefort, but this cheese is made using cow's rather than ewe's milk.
This blue cheese has a very sharp, engaging flavour and is best made with milk from herds that have grazed the lush summer and autumn pastures.
This is a delicious addition to salad dressings, or hot pasta dishes, or served with chicory, nuts, and raw mushrooms alongside a robust red or sweet white wine.
|Cow - Pasteurised|