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Bleu d’Auvergne

The cheese with the character of Auvergne

Legend has it that an Auvergne farmer, around 1845, added a mould that had grown on his rye bread.

This discovery became widely used in Auvergne where, combined with the resources of the terroir, gave rise to the cheese we know today.
The production area of the Bleu d’Auvergne, the largest PDO cheeses appellation area in Auvergne, is spread over two cantons (Puy-de-Dôme and Cantal) and neighbouring cantons (Aveyron, Corrèze, Haute-Loire, Lot, Lozère).

This blue-veined cheese made from pasteurised cow’s milk comes in the form of a grey to light grey cylinder wrapped in aluminium foil.
Its blue-veined paste reveals a creamy ivory colour, dotted with blue-green moulds.

It is both powerful and intense, with a very melt-in-the-mouth texture.

Photo d'un fromage AOP Bleu d’Auvergne

The Bleu d’Auvergne of Paul Dischamp

Bleu d’Auvergne PDO

Bleu d’Auvergne PDO

Our Bleu d’Auvergne PDO as a fourme or half fourme.

Bleu d’Auvergne PDO cheese cubes

Bleu d’Auvergne PDO cheese cubes

Our intense and powerful Bleu d’Auvergne PDO is now to be savoured in cubes! Perfect to go with salads or as a snack.

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