Bleu+d'Auvergne

=Bleu d'Auvergne(Cheese)=

Bleu d’Auvergne is a French blue cheese that comes from the Auvergne region of south-central France. Like most other French cheeses, it is made from cow’s milk. In the 1850's, Antoine Roussel, a French cheesemaker, created the cheese after noticing a blue mold on his milk curds and he enjoyed the taste. Roussel performed experiments to see how he could intentionally create the mold inside the cheese. After repeatedly failing, Roussel discovered that if he added the mold from rye bread, the same mold would develop in the cheese. Also, needles were used to poke holes in the cheese in order to encourage airflow and develop the mold. In modern-day France, the cheese is mechanically poked with needles and then aged for four weeks in cool, humid cellars. This is a short aging process for a blue cheese.

Bleu d’Auvergne has a strong taste. It is creamy and buttery with a hint of salt, along with a moist texture. It is used in salad dressing and pasta seasonings, but is also a snacking cheese. Bleu d’Auvergne is often enjoyed with sweet wines, red wines, and rich, dark beer. The cheese’s pungent taste requires something equally as strong on the sweet side in order to balance the bold flavor.