Bleu d'Auvergne is a cheese whose name describes it perfectly: it's a blue cheese from the Auvergne region in France. The Auvergne region is in southeastern/central France, and is known for its Roquefort and Fourme D'Ambert blue cheeses as well as Cantal which is one of our favorites.
Bleu d'Auvergne is simliar to Roquefort and Fourme d'Ambert, but it is creamier and milder. Instead of being made from ewe's milk like roquefort, this cheese is made from cow's milk like Fourme d'Ambert, which may explain why these two cheeses are more mild than the Roquefort. Bleu d'Auvergne is a "young" cheese in comparison to some of the others we've tried. It was developed in the mid 19th century when a young cheesemaker noticed that his cheese was developing blue veins. He soon noticed that the bread sitting nearby was developing a similar mold, meaning that each product was getting the same mold somehow, and eventually he developed the strategy of poking holes in his cheese to allow more air to enter and the blue veins to develop! Only a few years later, the French scientist Louis Pasteur confirmed that airborne germs were responsible for contaminating food products like breads and cheeses.
Cheese lovers who aren't typically excited by the pungent Roquefort but don't want to claim to "not like" blue cheese should give this one a try. It is mild and creamy and pairs beautifully with a slightly fruity Sauternes white wine, or some cherry and thyme jam.
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