~ The Prince of the Blues ~
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”.
PRODUCER: Fromageries Occitanes
AGEING: 10 weeks
| MILK TYPE: | STRENGTH: 6
• Tawny Port
• Pinot Gris
• Craft Beers
• A drizzle of orange blossum honey
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 pencillin are often able to eat blue cheese.