Bleu d’Auvergne The Prince of the Blues
- Producer – Fromageries Occitanes
- Origin - France
- Milk Type - Cow
- Ageing - 10 weeks
Quite often Roquefort is referred to as the King of the Blues
while the Bleu d’Auvergne is called the Prince due to it’s younger, sweeter style. The creaminess of this offering from South-Central France will have you blessing the cheesemaker.
But just like Roquefort, this cheese is quite young with it first
being created in the 1850’s. Luckily a cheese maker by the name
of Antoine Roussel noticed that some of the cheeses in his cellar
started to turn blue which he characterised as “special, pleasant
and scented”. After many failed attempts, Antoine discovered
that rye bread close to other French blues made the bread turn
the same blue. He then took this mould and allowed it to create
the blue veins.
He also discovered that pricking the cheese with knitting
needles allowed much needed oxygen to enter the cheese and
promote greater mould growth. Later Antoine fitted several
needles to a board and thus invented the “pricker”.
The creamy and moist texture gives rise a milder blue when
compared to others. It is less salted and more buttery. Having
gained AOC status in 1975 to preserve the tradition that
Antoine created, this cheese will forever be loved as it was in
the nineteenth century. All hail Antoine Roussel.
Bleu fact of the day
The mould in bleu’s are either Penicillium Roqueforti or Penicillium Glaucum. Although the same culture that produces
penicillin, the enzymes in the cheese break down the penicillin
and render it neutral. For this reason, people allergic to pencil-
lin are often able to eat blue cheese.
• Tawny Port
• Pinot Gris
• Craft Beers
• A drizzle of Orange Blossom Honey
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