With the blue-green moulds, you might be surprised by the buttery and creamy taste of this cheese. The soft paste in the rind is spicy and peppery, with a pungent flavour that you’ll recognise instantly.
A warm burgundy is a great match for this cheese. A Pinot Noir, slightly spiced with red fruit flavours, pairs well with this strong but creamy taste and texture.
About the producer
This cheese is a true classic: methods of manufacture date back to Auvergne in 1850. Blue penicillium and rennet are added, then the curds are cut into small dice and brewed slowly. The mixture is placed in moulds so that the liquid can drip out of the cheese. When the moulds are removed, thin needles make ventilation holes so the blue penicillium can develop into the cheese. Ripening takes place in a cool, damp cellar, then continues for a month in metallic paper. The result is the distinctive look and flavour.
How to enjoy
We think a powerful cheese like Bleu D’Auvergne is best served after dinner, paired with a warm red wine. You can also enjoy it in a fresh salad or pasta dish if you’re including with a meal.