The cheese's ID card - Bleu d'Auvergne PDO cheese
Bleu d’Auvergne PDO

The cheese’s ID card

The cheese’s ID card

Produced using only cow’s milk, Bleu d’Auvergne PDO is a blue vein cheese. With its ivory white interior, veined with blue-green mould (Penicillium Roqueforti) and its delicate, flowery rind that reflect hints of the same shade, Bleu d’Auvergne is characterised by its regular veining.
It is shaped in a cylinder with an approximately 20cm diameter, is 8 to 10 cm high and weighs 2 to 3 kilos.

Born in the heart of the Monts Dore in a fertile, volcanic region, Bleu d’Auvergne is primarily produced between Puy de Dôme and Cantal at an altitude of between 500 to 1,000 metres, in a mid-mountain region.

An area that has excellent pastures where cows serenely graze on a lush and varied flora. This exceptionally high biodiversity has an undeniably positive impact on milk quality, which is what gives Bleu d’Auvergne PDO its character and authenticity.

Bleu d’Auvergne is produced using age-old savoir-faire that has been passed down from one generation to the next for over 150 years.
Production follows strict rules that reflect the standards set within the PDO product specifications. Every day, milk from the evening milking is added to the morning’s milk to create Bleu d’Auvergne.

Today, 1,450 farms produce the milk that is used to create Bleu d’Auvergne. The cows are taken to high pastures, benefit from a grass-based diet and must be put out to graze when the weather is good. It is this high quality diet, naturally rich in mountain plants (brome, gentian, Alpine clover, yarrow, etc.), which makes the milk so rich and gives Bleu d’Auvergne its depth of flavour.
Distinct and balanced, we love Bleu d’Auvergne for its fragrance and its wild mushroom, cream and woodland flavours.
Its smoothness and softness give the cheese a unique character that improves, like fine wine, depending on temperature and how the cheese is aged.

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