Bleu d’Auvergne

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Bleu d’Auvergne is a bold, AOP-protected blue cheese from the volcanic uplands of France’s Massif Central, created in 1845 when cheesemaker Antoine Roussel discovered that rye bread mould could be used to blue his cheeses. Made from cow’s milk rather than sheep’s, it offers a creamier alternative to Roquefort while remaining assertive, tangy and peppery, with a moist, crumbly paste and strong blue veining. Aged for a minimum of four weeks, it’s a standout on any cheese board, crumbled over salad, or paired with a slice of crisp apple.