Maturation: 4 weeks
Cheese Type: Uncooked, Unpressed Blue
Bleu d’Auvergne Fermier is a French blue cheese made from raw cow’s milk. It has characteristically veins dispersed throughout its body. The mold that forms in the cheese is a result of the production process: the cheese is pricked with long needles that allow Penicillium glaucum to form in the cheese.
The cheese matures for at least 2 weeks and develops its moist and crumbly texture. Its aroma is intense, while the flavours are pastoral, spicy, and salty, reminiscent of grass and wildflowers. 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.
It pairs well with dessert wines that provide a mellow contrast to Bleu’s intensity.
Can be stored for up to 3-4 weeks in the fridge in its packaging.
Red wines (from the Loire Valley)
White wines (Jurancon)
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