| BLEU D'AUVERGNE |
 Description:
The making of this
cheese is relatively recent, only appearing in the markets in the middle of the
last century. The story goes that an Auvergnat farmer sprinkled mould from rye
bread on his milk curd and then pierced the curd with a needle. This allowed
the air through and the curd developed blue veins. In 1975 it was granted an
AOC certification
Texture:
The pate is uncooked and not
pressed, with a sticky, moist and crumbly texture and veins of blue mould.
Taste:
The smell is strong
and attests its pungent taste. The taste is pastoral, grasses and wild
flowers...delightful. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1975 |
| Weight |
 |
2500 g |
| Affinage |
 |
4 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with veins of
blue mould |
|
