Cheese production is a delicate art, and manufacturing a Bleu d’Auvergne PDO involves a series of very precise steps.
Production conditions, animal nutrition, production and refining regulations for Bleu d’Auvergne PDO are set out in product specifications and monitored by an independent body. These production regulations guarantee a link between product and the geographical area, and preserve ancestral production methods.
20 to 25 litres of milk are needed to make a Bleu d’Auvergne that weighs between 2 to 3 kilos following an refining period of at least 4 weeks.
Discover all of the stages of production and how the famous “veining” is achieved.