Bleu d’Auvergne is a French cow’s milk blue cheese from the Auvergne region of central France, carrying an AOC designation. Created in the mid-19th century by a cheesemaker who experimented with introducing Penicillium roqueforti into his curds, it has become one of France’s most popular blue cheeses.

Flavor Profile

Bleu d’Auvergne has a creamy, moist texture with bold blue-green veining throughout. The flavor is strong and tangy but more approachable than Roquefort, with a peppery bite and a buttery finish. It offers an excellent introduction to the world of blue cheese for those who find Roquefort too intense.

How to Serve

Crumble into salads, melt into cream sauces for steak or pasta, or serve on a cheese board as the bold accent. Bleu d’Auvergne also works well in dressings and dips where its creamy texture blends smoothly.

Pairing Suggestions

Pair with Sauternes, Port, or a rich Côtes du Rhône. Serve with walnuts, honey, fresh pears, and dark bread.