The blue mould
Since noticing its natural presence on decomposing rye bread, real artisanal production was developed during the 1950s, then organised and refined so that, today, the mould is manufactured in laboratories.
The profession of “blue mould producer” is largely unknown despite being indispensable to the production of blue vein cheese. The “blue” turns to “gold” in terms of its important effect on the cheese’s personality, and makes it possible for blue veining to develop as well as giving the cheese its highly sought after and appreciated intense taste.
The Inter-professional Production Laboratory (LIP), based in Aurillac, produces the blue mould that is indispensable to creating Bleu d’Auvergne PDO.
LIP produces and sells bacterial moulds that are needed to create the PDO cheeses Saint-Nectaire, Cantal, Bleu d’Auvergne, Fourme d’Ambert and Montbrison, in particular the famous blue mould known as “Penicillium roqueforti”, which is indispensable to creating the blue veins in cheeses such as Bleu d’Auvergne PDO.
LIP grows around 80 moulds that come from three sources: INRA, LIP and industry-owned moulds under exclusive contract. Mindful of consumer safety, LIP produces moulds using GMO free ingredients that are suitable for human consumption.