Bleu d’Auvergne

Bleu d’Auvergne

What it is

In 1854 a Laqueuille cheesemaker, Antoine Roussel, scraped the mould off a rye loaf into his curd, then pierced the wheels with a knitting needle so air could reach it. He was cultivating a microorganism on purpose at a time when nobody yet had a word for one.

In the kitchen

It is the blue that melts without splitting: whisk it into cream off the boil and it emulsifies, where Roquefort's sheep fat breaks into grains.

Goes with

Pear Walnut Butter Cream Potato Belgian endive Honey Celery

Same species

Bleu de Gex Haut-Jura Bleu de Termignon Bleu des Causses Bleu du Vercors-Sassenage

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