Flavour : buttery, creamy, grassy, herbaceous, salty, spicy, tangy
Aroma : strong

Bleu d'Auvergne is a French blue cheese named after its place of origin in the Auvergne region of south-central France. The cheese is made from raw cow's milk. It was awarded AOC status in 1975.
Bleu d'Auvergne is creamy ivory colour, dotted with blue-green mould due to the Penicillium roqueforti which gives the cheese its typical bluish-green veins. It is aged for minimum 4 weeks, by which time the cheese showcases its assertive flavours and smooth texture.
The strong aroma and full flavoured characteristics of the cheese are at its optimum when served with sweet dessert wines such as riesling and sauvignon blanc or strong, robust red wines. The cheese is often used in salad dressings, pastas and also is a good cheese for snacking.

Country of origin : France
Region of origin : Auvergne
Milk type : cow
Pasteurised : no
Cheese type : blue veined
Fat content : 50%