Skip to content

Bleu d'Auvergne Farmhouse 3 months PDO

Sold out
Original price $6.50 - Original price $22.08
Original price
$6.50
$6.50 - $22.08
Current price $6.50
Choose a Size

The 2 brother Pascal and Patrice, continue the family agricultural tradition at the foot of castle of Mauzun in the area of the Livradois-Forez Regional Natural Park. The farm, more than a hundred years old, has largely evolved in recent years with a meat cutting plant installed in 2000 to enhance production. Regarding milk production, cheese processing was awarded the Fourme d'Ambert PDO in 2007, and more recently in 2012, the Bleu d'Auvergne PDO making GAEC Geneste only the 3rd producer of Bleu d'Auvergne.

First appearing in the markets in the middle of the 20th century, Bleu d'Auvergne is relatively new in the world of cheese. 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. Although this cheese could be mistaken for Roquefort in looks, it has its own distinct flavour. Compared to Roquefort, it's super-intense and crumbly. Bleu d'Auvergne also has a creamier texture and a more subtle, rustic flavour. It’s made using century-old techniques and an uncompromising attention to quality. The result is a blue that's ideal for both snacking and cooking.

Once the cow's milk is received and checked, the manufacturing process is started by seeding the milk with a fungus, the Penicillium Roqueforti. The selected strains of the fungus are specific in order to obtain the characteristic sweet and creamy paste. The milk is curdled thanks to rennet and then cubed and brewed for an hour to obtain hair-capped grains resembling beads. The cheese is then placed into moulds to give it its cylindrical shape and allowed to drain for 24 to 48 hours after which it is then salted, with dry salt or in brine. After 4 days, the cheese is then punctured to aerate the paste and allow the mould to develop. The last step, and most important of all, is to let the cheese matured in the cellar for 3 months.

This cheese is produced from raw cow’s milk and has a marbled paste that is extremely moist and crumbly in texture which literally melts in the mouth. The aroma is intense, while the flavours are pastoral, spicy and salty, reminiscent of grass and wildflowers.

Serving and Cooking Suggestions

  • contract with the sweetness of a dessert wine, with a Sauterne or a full-bodied red wine
  • Try a small piece on a slice of apple for a beautiful, healthy snack or with toasted nuts
  • crumbled on a tossed salad or added directly to your freshly made vinaigrette

Ingredients: raw cow milk, salt, starter culture, rennet, penicillium roqueforti
Allergens: milk protein

Nutritional value: per 100g
Energy 1921kJ / 318kcal
Fat 28g
Saturates 14g
Carbohydrates 0g
Sugars 0g
Protein 18g
Salt 1.1g

Average Wheel Weight: 5kg