Find over 1831 specialty cheeses from 74 countries in the world's greatest cheese resource

Bleu d'Auvergne

Bleu d'Auvergne
Hohum / CC BY-SA 3.0

  • Made from pasteurized or unpasteurized cow's milk

  • Country of origin: France

  • Region: Auvergne

  • Family: Blue

  • Type: semi-soft, artisan

  • Fat content: 50%

  • Texture: creamy and smooth

  • Rind: bloomy

  • Colour: ivory

  • Flavour: buttery, creamy, grassy, herbaceous, salty, spicy, tangy

  • Aroma: strong

  • Vegetarian: no

Bleu d'Auvergne is a French blue cheese named after its place of origin in the Auvergne region of south-central France. The cheese can be made from raw or pasteurised milk and is sometimes attributed as cow’s milk version of Roquefort (although it is much creamier and buttery). It was awarded AOC status in 1975 and is available in both artisanal and industrial versions.

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 a minimum of 4 weeks, by which time the cheese showcases its assertive flavours and smooth texture. The rind is moist and sticky, unveiling a soft paste with a grassy, herbaceous, and (with age) spicy, peppery, salty, pungent taste. The strong aroma and full flavoured characteristics of the cheese are at their 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, pasta and also is a good cheese for snacking.

Over 500,000 page views per month, Put your store on our map!

Contact Us

Want to be listed on cheese.com? Here could be your shop!

Contact Us

Other French cheeses:

Abbaye de Tamié, Affidelice au Chablis, Alpicrème, Amalthée, Anneau du Vic-Bilh, Baby Brie, Baguette Laonnaise, Banon, Barberey, Belletoile, ... show all ... , Bleu de Laqueuille, Bougon, Boule Du Roves, Bourdin Goat Log, Boursault, Boursin, Bouyssou, Brebirousse d'Argental, Brebis du Puyfaucon, Bresse Bleu, Brie, Brie au poivre (Brie with pepper), Brie de Meaux, Brillat-Savarin, Briquette de Brebis, Briquette du Forez, Brousse du Rove, Buche de Chevre, Bûchette à la Sarriette, Buchette d'Anjou, Butte, Cabecou, Cachaille, Camembert, Camembert de Normandie, Cancoillotte (Cancoyotte), Caprice des Dieux, Carre de l'Est, Casu marzu, Cathelain, Cendre d'Olivet, Chabichou du Poitou, Chabis de Gatine, Chaource, Chaumes, Chavroux, Chevre, Chevrotin des Aravis, Civray, Coeur de Camembert au Calvados, Coeur de Chevre, Coulommiers, Couronne Lochoise, Crayeux de Roncq, Crottin de Chavignol, Cure Nantais, Delice de Bourgogne, Delice des Fiouves, Dreux a la Feuille, Epoisses de Bourgogne, Explorateur, Figue, Filetta, Fin-de-Siecle, Fondant de Brebis, Fontainebleau, Fougerus, Fourme de Haute Loire, Frinault, Fromage Corse, Galette du Paludier, Galette Lyonnaise, Gastanberra, Gourmandise, Grand Vatel, Grataron d' Areches, Gratte-Paille, Greuilh, Gris de Lille, Guerbigny, Kiri, Laruns, La Taupiniere, L'Aveyronnais, Le Chevrot, L'Ecir de l'Aubrac, Le Conquerant Camembert, Le Conquerant Demi Pont L'eveque , Le Duc Vacherin, Le Fium Orbo, Le Lacandou, Le Marquis Chevre, Lingot des Causses, Lingot Saint Bousquet d'Orb, Livarot, Lou Pevre, Macconais, Maroilles, Monastery Cheeses, Mothais a la Feuille, Munster, Nantais, Niolo, Olivet au Foin, Olivet Bleu, Olivet Cendre, Palet de Babligny, Pate de Fromage, Patefine Fort, Pave de Chirac, Pelardon des Cevennes, Pelardon des Corbieres, Perail de Brebis, Picodon de Chevre, Pigouille, Pithtiviers au Foin, Poivre d'Ane, Pont l'Eveque, Pouligny-Saint-Pierre, Pourly, President Brie, President Light Brie, P'tit Berrichon, Pyramide, Quatre-Vents, Quercy Petit, Regal de la Dombes, Rigotte, Rocamadour, Rochebaron, Romans Part Dieu, Rouleau De Beaulieu, Rustinu, Saint Agur, Saint Albray, Saint-André, Saint Félicien, Saint-Marcellin, Selles sur Cher, Soumaintrain, Tomme des Chouans, Touree de L'Aubier, Trappe de la Coudre, Vacherin, Valencay, Venaco, Vieux Corse, Vignotte