Blue d’Auvergne


In 1845 Antoine Roussel, the son of a farmer from the Auvergne region, had the idea to seed his milk-curd with a blue mould he had seen developing on rye bread. He then pierced his cheese with a needle and Bleu d’Auvergne was born. This A.O.C. cheese from south-central France is a favorite of ours.

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