Combining flavours - Bleu d'Auvergne PDO cheese
How to enjoy, & recipes

Combining flavours

Whether sweet or salty, combining Bleu d’Auvergne with other foods, or using it to add balance to a dish, is child’s play.

Combining flavours

Create a surprising dinner party dish by serving Bleu d’Auvergne goes well with either pain d’épices or speculoos … Bleu d’Auvergne PDO is sure to go down well either as an appetiser or a miniature dessert!

  • Combine cheese and fruit: Bleu d’Auvergne goes well with pear! Spread Bleu d’Auvergne at room temperature onto a firm slice of pear garnished with walnut pieces and honey. You can also try combining the cheese with exotic fruits: take Bleu d’Auvergne straight from the fridge and cut into batons and stuff it with dates. Or try cubes of Bleu d’Auvergne between two halves of a whole walnut. In summer, watermelon and honeydew melon are perfect served on a skewer with Bleu d’Auvergne.
  • Combine cheese with honey or jam: if you don’t have any fruit available, lavender honey is the perfect complement to Bleu d’Auvergne, ideal for sharing with friends. Or Bleu d’Auvergne spread onto speculoos with redcurrant jam is bound to be a hit! Fig or black cherry jam goes beautifully with Bleu d’Auvergne. Serve in a small bowl or add to your cheese plate.
  • Innovative combinations: let yourself be inspired by Bleu d’Auvergne Roses des Sables: cut the Bleu d’Auvergne into cubes and bring to room temperature. Roll the cubes in either sweetened or unsweetened corn flakes. Serve chilled to avoid the roses from crumbling. Finally, mini Bleu d’Auvergne-pain d’épices brochettes are unbeatable. Cut both ingredients into cubes and alternate them on a skewer (around 4 per skewer).
  • For a starter, spoil your friends by serving a delicate, 100% Auvergne toast: place two slices of Bleu d’Auvergne on a slice of walnut bread and add a slice of Auvergne ham, a quarter slice of dried plum, some walnut flakes and parsley.
  • For a main course, serve thin slices of Bleu d’Auvergne with a few salad leaves with sherry vinegar and cashew nuts, or even a slice of Bleu d’Auvergne served on a plate garnished with tomato and basil coulis.

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