Bleu d’Auvergne

With a registered designation of origin (AOC) since 1975 and a protected designation of origin (AOP) since 1996, Bleu d’Auvergne is one of the most famous blue-veined cheeses of the Massif Central. Its production area is mainly in the Puy de Dôme and Cantal but also stretches to neighboring cantons such as Aveyron, Corrèze, Haute-Loire, Lot and Lozère.

Thin, moist, yellowish-orange rind with downy white spots; a moist, shiny paste speckled with gray to green mold which develop in the cavities.

A mainly salty taste with pronounced flavors of blue cheese, mustiness, mushrooms and the barnyard. This cheese has a strong, persistent bouquet. Its texture is breakable, crumbly and brittle, but it is buttery and melts in the mouth.