BLEU D'AUVERGNE PDO
A blue cow cheese with character.
The production of this cheese is relatively recent, only appearing on 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 hence the name Bleu d'Auvergne (the area of production).
In 1975 it was granted an AOC certification.
The smell is strong and attests its pungent taste.The taste is pastoral, grass and wild flowers...delightful. The pate is uncooked and not pressed, with a sticky, moist and crumbly texture and veins of blue mould.
The Blue d'Auvergne will marry a sweet mellow white wine.
The smell is strong and attests its pungent taste.The taste is pastoral, grass and wild flowers...delightful. The pate is uncooked and not pressed, with a sticky, moist and crumbly texture and veins of blue mould.
The Blue d'Auvergne will marry a sweet mellow white wine.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: ???
- Cheese: Pieces
- Milk: Cow
- Treatment: Pasteurized milk
- Dough: Uncooked, unpressed soft cheese with veins of blue mould
- Season(s): Spring, Fall, Winter
Ingredients:
Pasteurized cow milk, lactic ferments, salt, rennet, chloride of calcium and penicillium
Wine and cheese pairing
- WHITE WINE: Jurançon (Manseng, Courbu grapes) Full-bodied
- RED WINE: Madiran (Tannat, Cabernet grapes)
Nutritional values
- FOR 100G
- Energy (KJ): 1410
- Energy (KCAL): 340
- Lipides (G): 28
- Saturated fat (G): 20
- Carbohydrate (G): 1
- Sugar (G): 0
- Proteins (G): 21
- Salt (G): 2.6
Allergens
- Allergens: Milk and derivatives Egg and by-products of the egg Nut