Bleu d’Auvergne Fermier

In the 19th century Antoine Roussel decided to improve the process of blue cheese making by using rye bread mould to create the blue veins and to give that inimitable taste to the cheese. After a few years, he realized that his mould needed air to develop, so he pierced his cheeses with a knitting needle. Bleu d’Auvergne was born.

Delicate with typical mushroomy aroma coming from the Penicillium Roqueforti, Bleu d’Auvergne is strong and pungent, but to a lesser extent than other blue cheeses; it is also less salted, with a creamier and more buttery taste and a moister texture.