Vegetable dip - Bleu d'Auvergne PDO cheese
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Vegetable dip

Vegetable dip


  • Organic vegetables: carrots, cucumber, cauliflower, black radish, radish, sticks of celery …
  • 150 g Bleu d’Auvergne
  • 100 g fromage blanc
  • 100 g thick cream
  • 2 spring onions
  • Salt and pepper


  1. Select a variety of fresh, organic vegetables to be eaten raw. Wash and chop into batons or pieces according to their shape.

  2. Wash and peel the spring onions and slice, including the green part.

  3. Cut the Bleu d’Auvergne into pieces.

  4. Add the fromage blanc to the spring onions and Bleu d’Auvergne, mixing to make a creamy paste.

  5. Season according to taste and mix well.

  6. Serve the raw vegetables and blue cheese dip.

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