Bleu d'Auvergne (; Occitan: Blau d'Auvèrnhe) is a French blue cheese, named for its place of origin in the Auvergne region of south-central France.
To allow the blue mold to develop, the cheese needs oxygen; therefore, Bleu d’Auvergne is pierced with needles upon entering the aging cellar to promote internal aeration. In 2018, traditional knitting needles had long been replaced by mechanical piercing systems that ensure even veining and a satisfactory transformation yield.
The cheeses are then aged for a minimum of four weeks in cool, humid cellars to develop their creamy texture and full flavor.
To produce one Bleu d’Auvergne cheese, approximately:
- 20 to 25 liters of milk,
- Penicillium roqueforti or Penicillium glaucum are required.
Properties and uses
Bleu d'Auvergne has a strong and pungent taste, but to a lesser extent than other blue cheeses; it is less salted, with a creamier and more buttery taste and a moister texture. Some versions use a weaker form of mold, Penicillium glaucum, to create the blue veins, rather than the Penicillium roqueforti used in Roquefort and other blue cheeses.
Bleu d'Auvergne is often used in salad dressings and pasta seasonings, and it is also a good cheese for snacking. It has been stated that it pairs well with sweet wines such as dessert-style riesling
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